|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
We like to make up a batch and roll it into a cylinder, wrapped up in a plastic wrap, and store it in the freezer. Then, when we need it, we just slice off a few pats.
Alternately, once you've mixed the chives into the butter, you can press the chive butter into ramekins, smooth the tops, and store it that way.
In a large bowl, mash the butter with a potato masher or just squish it up with your hands. You can even cream the butter using the paddle attachment of a stand mixer—but the goal is just to get the butter soft so you can incorporate the chives.
Add the chopped chives and continue mashing/squishing/mixing the butter until fully mixed.
Spread out a large (1-foot or bigger) square of plastic wrap across your work surface, then scoop the mixed butter onto the plastic. You are now going to roll the butter into a cylinder inside the plastic wrap
Tie the excess plastic wrap at the 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.