Clean Eating Recipes. If swapping fresh garlic for garlic powder, do not allow the garlic to brown. Do not allow the chives to brown. However you serve your chive butter, it’ll be a delicious reminder of springtime. Serve this sauce hot with broiled or grilled chicken, baked fish, asparagus, or other vegetables. Start by preparing the sauce. Pour butter into a serving bowl and refrigerate for at least an hour before serving. Your email address will not be published. https://www.greatbritishchefs.com/recipes/cod-fillet-recipe-poached-egg As soon as the garlic is fragrant, turn off the heat. If using chive blossoms, dip the blossoms in a bowl of water to clean, and then set on a towel to dry. Add the stock and reduce by half again. Once the sauce is reduced to a syrup, strain, add the double cream and lemon juice, and bring to a slight simmer. CCPA Privacy Policy (California Residents). As soon as the chives began to flower, I started harvesting flowers to make a batch of chive blossom vinegar. Once melted, … She's a photographer, food writer, and traveler, and loves traveling with her husband. I am unlikely to go through this much butter before it would spoil in the refrigerator. I like to roll the butter into a log because it gives me more storage options. Pour in the wine and reduce by half on a high heat. Chives (A. schoenoprasum) are a type of wild onion. Sarah is the primary creator at Champagne Tastes. If you choose the log option, chill the butter until it’s hard enough to roll into a log. By: Bevan Smith. Email to a friend. Add the chives (but not the blossoms), garlic, and salt to the butter, and gently heat until the chives soften and the garlic is fragrant (about 2-3 minutes). Whisk 2 T of chive and butter mixture into boiling water to make a sauce. A Great Recipe The Butter Sauce Goes Well With the Baked Fish. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Share on twitter. Add remaining ingredients and heat through. Then you probably don’t need help identifying the plant! That’s not what we want, but it is not the end of the world. Melt 2 TBSP butter in pan used to cook steak over medium heat. Chives have tall, grass-like basal leaves. Simmer over a medium heat until reduced by half. Your email address will not be published. This spring, use fresh garden chives and blossoms to make chive butter! Did you plant chives in your garden or buy chives at the grocery store? Advertisement. The leaves are long and hollow with a strong onion scent. Set on back burner to allow the wine to reduce. Explore. This herb compound butter is easy to make and can be frozen for later. Hi, I'm Sarah! Put the double cream, stock and wine into a small saucepan, bring to the boil then simmer and reduce by half. 2 Cod Fillets 50g Butter 30g Butter for the Sauce 1 Glass of White Wine 4 Large Spigs of Parsley; Method. for 4 people. set on a towel to dry. Reduce heat to low, then stir in chives until thoroughly combined. Start by softening some unsalted butter by leaving it at room temperature for at least 30 minutes. Butter Sauce: In saucepan, add wine, sprigs of thyme, shallot and garlic. Required fields are marked *. Add the cod, butter and white wine. Use a rubber spatula to fold the softened butter into the chive and butter mixture. Leave a Comment. Butter the baking dish. Set in the fridge for 20 minutes before serving. Once the sauce is reduced to a syrup, strain and add the heavy cream, and lemon juice and bring to a slight simmer. Don’t let anything brown–you just want to warm them up and infuse the butter with the tasty chive flavors. Use parchment paper or a rubber spatula to help you form the log. Add one tablespoon of chopped fresh parsley to the sauce if you like. Share on facebook. STEP 3. Add 1) In saucepan, add wine, sprigs of thyme, shallot and garlic. This chive butter is an easy and delicious compound butter. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. Once you’ve got compound butter on hand, you’re in for a treat! If, however, you’re planning to harvest wild chives, here’s what to look for. Break the chive blossoms apart into small, individual flowers, and fold those into the butter. Heat the butter in a pan and soften the onion, garlic and chives with the pan covered for 5 minutes. Dec 12, 2013 - Simple Chive Butter Sauce With Unsalted Butter, Chives, Lemon Zest, Fleur De Sel, Freshly Ground Black Pepper, Garlic Powder. Next, wrap it in parchment paper or plastic-wrap, store it in a freezer bag, and stick it into the freezer. Serve hot with broiled or grilled chicken, baked fish, asparagus, or vegetables of your choice. ), The Spruce Eats uses cookies to provide you with a great user experience. Keep in mind that once the chive goes to seed (grows a flower), the leaf (the green part) has most likely become tough and hard. Share on pinterest. Mar 16, 2016 - Get Seared Cod with Chive Butter Sauce Recipe from Food Network Set the melted butter aside and let it cool slightly. To make the sparkling wine and chive butter sauce, put the shallots and mace in a saucepan with the vinegar and sparkling wine. With this cookbook, you’re never more than a few steps away from a down home dinner. One of the first things to show its face each spring is our little patch of chives. I thought of the herbs in my garden, and I suddenly knew that I needed chive butter in my life. Add chive butter to mashed potatoes (like these goat cheese mashed potatoes) or to mashed cauliflower. Get it free when you sign up for our newsletter. Comment document.getElementById("comment").setAttribute( "id", "a6fdd03efd8236ad7fbd216f86817ff4" );document.getElementById("b03334f55d").setAttribute( "id", "comment" ); Notify me of followup comments via e-mail. Made with both the juice and peel of fresh lemons, this sauce is easy to make but sophisticated in taste and presentation. And of course, I can’t see butter without thinking of Julia Child’s fish meunière (fish in butter sauce). Compound butter is butter that’s been mixed with something else to make it even more delicious. STEP 1. Melt butter over low heat in a small saucepan. And then you too will be the type of person that keeps fancy butter on hand at all times. Finish with the butter and … https://www.foodrepublic.com/recipes/simple-chive-butter-sauce-recipe Melt the butter in a small saucepan over low heat. Avoid wrapping the butter in wax paper, which (in my experience) tends to stick to the butter (especially when softening the whole log). https://www.tasteofhome.com/recipes/garlic-chive-whipped-butter Special Diet. This sauce adds a flavorful buttery taste with lemon and chives flavors to your chicken, fish or vegetables that will impress your guests as well as your family. At this point, if your butter wasn’t softened enough or if the pan was too hot, your butter might just completely melt. https://ciaoflorentina.com/compound-garlic-chive-butter-recipe In this case, we’re mixing chives, chive blossoms, and garlic into the butter. This year, I was ready for them. Place water in a small saucepan and bring to a boil. Turn the heat right down and stir in the cream. Next, put a little butter in a pan, and gently heat the diced green chives, some garlic powder, and salt. Pour over the Butter Sauce and serve. Add chicken and cook until browned, crisp, and cooked through, turning once, about 4 minutes per side. If that happens, nothing is ruined. Melt butter over low heat in a small saucepan. STEP 2 . Add garlic and cook until fragrant, about 30 seconds. If your butter completely melted, it might take a little longer than an hour to harden. Ingredients. When you're ready to use the butter, simply slice off the amount you want to use and put the rest back in the freezer. Next, use a spatula to fold the softened butter into the butter and chive mixture. Spread it on freshly baked bread or swap it for the regular butter in these homemade croutons. For the sauce, melt the butter in a pan, then add the cream, lemon juice and mustard. Nutrition information assumes 1 tablespoon of butter per serving. You probably just won’t have any blossoms to add to the butter, but that is totally fine. 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