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Lemon Chive Butter


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  • 1/2 c. margarine or butter, softened
  • 2 t. grated lemon peel
  • 1 T. lemon juice
  • 2 T. finely chopped chives
  • 1/2 t. coarsely ground black pepper



Step 1

In medium bowl, mix all ingredients until blended. Spoon mixture into a 6-inch long strip across width of sheet of plastic wrap or waxed paper. Freeze until slightly firm; about 10 minutes. Roll mixture, covered with plastic wrap or waxed paper, back and forth, to make a 6-inch long log. Wrap well and refrigerate up to 2 days or store in freezer up to 2 months. Use ¼ of the butter to toss with one of the following steamed vegetables. One and ½ lbs. broccoli, 2 lbs. green beans, 30 oz. peas or 30 oz. Brussels sprouts.

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