Makes 1 log Difficulty
2 sticks unsalted butter, softened 2 cups coarsely chopped chives 1/2 teaspoon salt 1 teaspoon dijon mustard 1/2 teaspoon lemon juice Salt and pepper to taste
Place chives and 1/2 teaspoon salt into a food processor and process until smooth. Place butter in a medium bowl and stir until smooth. Add chive mixture, dijon and lemon juice to the butter and mix well. Season to taste with salt and pepper mixing well. Transfer chive butter to a sheet of parchment paper in dolops horizontally in a line across the middle of the parchment. Fold the bottom half of the parchment in half over the butter and with a ruler, press it towards you to make a log. Twist the ends of the parchment (like a tootsie roll) and freeze for up to 6 months.
You can make herbed butters out of almost any herb. Add or delete the lemon juice to taste. Herb butters are wonderful to have on hand and can be used as a delicious flavor boost to practically anything savory. Try them in eggs, bisquits, on meat, poultry or fish, pastas and more.