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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