Basil-Chive Butter

1. 1

   Blanch the basil in boiling salted water just until wilted, about 10 seconds, then drain and transfer to ice water.

2. 2

   Drain again and squeeze dry.

3. 3

   Chop roughly.

4. 4

   Puree the basil, basil oil, ascorbic acid, and salt in a food processor.

5. 5

   If the mixture is too dry to puree, add just enough water to ease the process.

6. 6

   Add the butter, in tablespoon-size pieces, and puree until smooth and well blended.

7. 7

   Taste and add more salt if desired.

8. 8

   Transfer to a bowl and stir in the chives by hand.

9. 9

   Refrigerate until firm enough to shape into a log.

10. 10

    Put an 18-inch sheet of aluminum foil on your work surface.

11. 11

    Spoon the butter down the center of the sheet into a log about 1-1/2 inches in diameter.

12. 12

    Enclose in foil and twist the ends to make a sealed log, like a Tootsie Roll.

13. 13

    Refrigerate for up to 1 week, or freeze for up to 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.