This citrusy, herbed compound butter will elevate nearly any dish. Lemon Garlic Chive butter will pair beautifully with grilled fish. I love roasting red potatoes with this butter as well.
1/2 c. butter
2 tbsp. chives, finely chopped
1 bulb roasted garlic
1 tsp. lemon zest
1/2 tsp. sea salt
For the roasted garlic: Preheat oven to 400 F. Cut off the 1/4 of the garlic bulb to expose most of the cloves. Drizzle olive oil over bulb so that each clove gets a bit and sprinkle with sea salt. Wrap bulb in foil well, to seal in heat and flavors, and roast for 25‐30 minutes. Remove from oven and let cool for 5 minutes before handling.
For the compound butter: Place butter into a medium mixing bowl. Finely chop chives and zest lemon. Mix chives, lemon zest and sea salt into butter. Squeeze roasted garlic out of bulb into butter. Mix thoroughly. Once mixed, pack the butter into a ramekin or shape into a log using plastic wrap. Let the butter chill in the refrigerator for approximately 30 minutes prior to serving.
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The other afternoon, I was lucky enough to get up close and personal with one of my favorite local chefs, Luke Venner. I got a chance to hang out behind the scenes, whip up some bomb butter and chat all things Churncraft.
A few weeks ago, a jury of 39 design experts from around the world met in Germany to judge more than 5’500 product innovations from 54 countries. After careful evaluation, the jury paid tribute to Churncraft’s design with the coveted Red Dot distinction. The Churncraft butter churn will be exhibited at the Red Dot Design Museum in Essen, Germany, along with the other winners.