Basil Chive Butter Recipes

Steps:

• Preheat a grill to high.
• Place ears of corn on the grill. Grill for around 2 minutes on each side. When slightly browned, remove from heat and roll in basil chive butter. Sprinkle with grey salt.
• Puree the basil, ascorbic acid, salt and pepper, and butter in a food processor. If the mixture is too dry to puree, add just enough water to ease the process. Puree until smooth and well blended. Taste and add more salt if desired.
• Refrigerate until firm enough to shape into a log.

Steps:

• Put the potatoes in a medium saucepan and pour in enough cold water to cover them by a couple of inches. Toss in a handful of salt. Bring the water to a boil and cook until the potatoes are tender when poked with a knife, about 25 minutes.
• Drain the potatoes and return to the pan. Add the cream and butter and let the whole pot sit over very low heat until warmed through.
• Add chives and basil to the pot with the potatoes and mash the potatoes coarsely. Season with salt and pepper.

Steps:

• Place garlic, basil, and pepper in the bowl of a food processor. Process until the garlic is in small bits. Add the butter, and process just to mix together. Spoon into container, and refrigerate until firm.

Steps:

• In a small bowl, combine the butter, basil, parsley and garlic powder. Beat on medium-low speed until mixture is combined. Garnish with sage and thyme.