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 Garlic Butter with Chives Recipe
Blooming chives decorate the country areas and you can take a small part of it for cooking garlic and onion oil! After cooling, the oil is ready for use, and if it is frozen in portions, then even in winter you can enjoy the taste and beautiful colors! I was inspired by the recipe on the Internet, thank the author!
Course Snacks Ideas
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
Course Snacks Ideas
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Get the butter out of the refrigerator in advance. Cut the blooming chives. If the arrows are hard, then they are not suitable for further cooking, and if you cut the onion in the initial stage of flowering, then the arrows of the chives can be used. This will be a separate story and recipe.
    Get the butter out of the refrigerator in advance. Cut the blooming chives. If the arrows are hard, then they are not suitable for further cooking, and if you cut the onion in the initial stage of flowering, then the arrows of the chives can be used. This will be a separate story and recipe.
  2. Separate the inflorescences from the stems. The stems will no longer be needed here, for adding to the oil, you need to take the delicate feathers of a schnitt onion, or ordinary green.
    Separate the inflorescences from the stems. The stems will no longer be needed here, for adding to the oil, you need to take the delicate feathers of a schnitt onion, or ordinary green.
  3. Wash the inflorescences, dry them and divide them into individual flowersFinely chop the tender feathers of the chives. Squeeze the garlic through a press.Add all prepared products to the soft butter. Add salt to taste. I added two pinches of salt. If desired, you can add sea salt and aromatic herbs.
    Wash the inflorescences, dry them and divide them into individual flowersFinely chop the tender feathers of the chives. Squeeze the garlic through a press.Add all prepared products to the soft butter. Add salt to taste. I added two pinches of salt. If desired, you can add sea salt and aromatic herbs.
  4. Stir with a fork
    Stir with a fork
  5. The result is such an oil mass. Transfer the butter to a sheet of foil and wrap the sausage. If desired, you can fill the molds. Place the oil in the refrigerator until it hardens.
    The result is such an oil mass. Transfer the butter to a sheet of foil and wrap the sausage. If desired, you can fill the molds. Place the oil in the refrigerator until it hardens.
  6. Then take it out and cut it into portions.
    Then take it out and cut it into portions.
  7. The butter is ready! It can be packed and frozen. Or use it immediately, as a fragrant spread! The taste of the flowers of the chives is very soft and delicate, more delicate than that of the arrows of the bow. On the advice of the author, use this oil: • for filling pasta, risotto or any porridge; * serve with steak; * how to spread on toast or bake bread with it; * season with mashed potatoes or serve with baked potatoes; * fry shrimps or fish with it ... Bon appetit!
    The butter is ready! It can be packed and frozen. Or use it immediately, as a fragrant spread! The taste of the flowers of the chives is very soft and delicate, more delicate than that of the arrows of the bow. On the advice of the author, use this oil: • for filling pasta, risotto or any porridge; * serve with steak; * how to spread on toast or bake bread with it; * season with mashed potatoes or serve with baked potatoes; * fry shrimps or fish with it ... Bon appetit!
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