The chives, the chives are here.
Barbecue season has arrived and we are keen to make use of our bountiful chive crop.
We’re thinking it’s time to prepare some Maître d’Hôtel butter.
Salted butter, chives and other herbs, and some lemon zest folded in.
For steaks and special burgers, blue cheese butter:
1/3 cup blue cheese, crumbled
1/2 stick butter, softened
1/2 cup chives, minced
Cracked black pepper
Anchovy and parmesan for a special batch, but be sure to label them clearly.