Garlic Chive Whipped Butter Recipes

MAKE CHIVE BUTTER TO USE IN A VARIETY OF RECIPES

Steps:

• Gather the ingredients.
• In a large bowl, mash butter with a potato masher or just squish with hands. You can even cream butter using paddle attachment of a stand mixer-the goal is to get the butter soft enough to be able to incorporate chives.
• Add chopped chives and continue mashing/squishing/mixing butter until fully mixed.
• Spread out a large (1-foot or bigger) square of plastic wrap across work surface, then scoop mixed butter onto plastic. You are now going to roll the butter into a cylinder inside the plastic wrap
• Tie excess plastic wrap at ends of the cylinder into a knot, or just use little pieces of string to tie off the ends. You can even make a string out of a short section of plastic wrap and roll it into a little rope.
• Chill or freeze until needed.

HOW TO MAKE HOMEMADE WHIPPED BUTTER

Steps:

• Serve on bread, waffles, or steak. Or use to rub over a chicken before roasting, and enjoy!

CHIVE AND GARLIC MASHED POTATOES

Steps:

• Put the cut potatoes into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well. Meanwhile, in a small pot heat the cream, butter, garlic, and thyme. While the potatoes are still warm, press them through a potato ricer or food mill into a bowl. Stir in the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy. Season with salt and pepper and gently fold in the chives. Serve immediately.

WORCESTERSHIRE BUTTER

Steps:

• In a bowl, mash together the butter, thyme, chives, Worcestershire sauce, garlic, lemon zest, salt and pepper.
• Spoon the butter onto a piece of parchment paper or plastic wrap, form into a log and wrap well. Chill for at least 2 hours before using.

FLAVOURED BUTTERS

Steps:

• Take 100g of butter out of the fridge for an hour to soften. Flavour is key, so use good-quality semi-salted or unsalted butter. Beat the butter with a wooden spoon until it is soft and creamy, then beat in any of the flavourings you fancy. See each below.
• Tip the flavoured butter onto a square of baking parchment or cling film, roll it around the butter to form a sausage shape, then twist the ends to seal. The butter is now ready to be stored for up to 3 days in the fridge or up to a month in the freezer.