American Cafes Chive Butter Food

AMERICAN CAFE'S CHIVE BUTTER

Steps:

• Place butter in mixing bowl & beat on high for 1 minute.
• Add chives & sour cream & mix on medium til til incorporated.
• Finally add garlic & salt to taste
• Serve immediately or place in refrigerator. Be sure & serve at room temperature.

MAKE CHIVE BUTTER TO USE IN A VARIETY OF RECIPES

Steps:

• Gather the ingredients.
• In a large bowl, mash butter with a potato masher or just squish with hands. You can even cream butter using paddle attachment of a stand mixer-the goal is to get the butter soft enough to be able to incorporate chives.
• Add chopped chives and continue mashing/squishing/mixing butter until fully mixed.
• Spread out a large (1-foot or bigger) square of plastic wrap across work surface, then scoop mixed butter onto plastic. You are now going to roll the butter into a cylinder inside the plastic wrap
• Tie excess plastic wrap at ends of the cylinder into a knot, or just use little pieces of string to tie off the ends. You can even make a string out of a short section of plastic wrap and roll it into a little rope.
• Chill or freeze until needed.

AMERICAN CAFE BUTTER SPREAD

Steps:

• With an electic mixer combine the cream cheese and the butter until light, fluffy and pale in color.
• Begin to chop the garlic roughly and than add the salt to the garlic to release the oils. Chop until very fine and almost like a paste.
• Add the garlic and chives (or scallions) to the butter creamcheese mixture.
• Mix by hand and store in the refrigerator for an hour or two to let the flavors meld together. Bring out to soften at room temperature when ready to serve.
• Enjoy.

FLAVOURED BUTTERS

Steps:

• Take 100g of butter out of the fridge for an hour to soften. Flavour is key, so use good-quality semi-salted or unsalted butter. Beat the butter with a wooden spoon until it is soft and creamy, then beat in any of the flavourings you fancy. See each below.
• Tip the flavoured butter onto a square of baking parchment or cling film, roll it around the butter to form a sausage shape, then twist the ends to seal. The butter is now ready to be stored for up to 3 days in the fridge or up to a month in the freezer.