The first time I made this, I was just looking for something a little different to put on top of a baked potato. Like normal, I made more than I needed so it ended up in a butter dish in the refridgerator.
Since then, I’ve added it to about 6 different dishes.
Ingredients:
- 1 Stick (1/4 pound) of butter
- 4 Cloves garlic, chopped very fine
- Handful of chives chopped fine (about 3 tablespoons of chopped chives)
Directions:
Melt the butter in a small saucepan. Sauté the chopped garlic just until it’s softened and the butter is flavored. Be careful not to brown the garlic. Add the chopped chives and pour into a custard cup.
Refrigerate. Stir the mixture a couple times while it’s solidifying or the chives and garlic will all settle to the bottom.
Ready to serve in about 20 minutes.
This infused butter can be used on many foods including:
- Baked potatoes
- Steamed broccoli
- Green Beans
- Steamed Colliflower
- White rice
- Panco crusted chicken (as in our image)
- The Net Gourmet’s famous Parmesan Crusted Fish
- Sirloin steak
The other day, I served steak with baked potato and broiled asparagus. I put the butter on the table without saying what to use it for. Some people put it on the potato. Some on the veggie, and other put a dollop on the steak. Go figure.
