Sustainable ingredients are those grown/raised without chemical saturation, added hormones and antibiotics.
My recipes are produced inside this practice, it makes a huge difference in the taste and the benefits of our food intake.
That being understood…all of my recipes are usually written in a way that you get to make the choice. ( not everyone uses my method:)
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CHIVE BUTTER
1 to 2 cups fresh chopped garden chives
1 to 2 pounds fresh salted-butter (sticks can be used)
Wax paper
Leave butter on the counter until soft enough to work with a wooden spoon.
(do not soften by heat method)
When butter is slightly soft, add your amount of chives desired ( I use 1 cup to 1 pound of butter…(I make 2 pound at a time so I need 2 cups.)
Make sure the chives are clean and dry.
(When washing chives, hold upright with open/cut end up…and spray lightly with water.
Roll in a paper towel to absorb excess moisture…then lay on a clean towel to dry.
When dry, chop and spread out again on a paper towel until ready to use.)
Add butter and chives together in a no-reactive bowl and with a wooden spoon work the two until chives are well distributed….only takes a few minutes.
Divide into 2 or 4 amounts (depending on amount you are making.) onto sections of wax paper…
With the palm of your hand …roll back and forth until you’ve formed a neat roll into the size you want….
Roll up into the same sheet of wax paper, fold ends under and place in a freezer bag /lay flat until frozen….
Can be stored in freezer for 6 months or longer…
Too use, just unwrap, cut off what you need and return to freezer.
Slices easily and softens quickly.
