I made chive butter a few weeks ago. Really, really good on fish and potatoes but kind of a pain in the butt to make, at least the method I used. Is there a better way?
What I did was chop the chives for a few minutes until pretty fine, then chop for a few more minutes with butter cubes. Then force through a mesh strainer. In my case, this was a basket type strainer and a spoon. This took quite an effort, and not all of the chives made it though, and plenty of the butter was wasted as it seems inevitable it is going to cling to the metal mesh of the strainer. Maybe for a restaurant doing big quantities this would be no big deal but it ended up being simultaneously wasteful and huge time consumer as well.
The final product was really good, but more trouble than I want to deal with. OK people: somebody please hip me to the easy way to do this!
Updated 8 months ago | 0
Updated 8 months ago | 19
Updated 1 month ago | 4
Updated 3 days ago | 13
Updated 6 months ago | 0