| Yield 1X: | 22.00 | oz | Allergens: | ||
| Portion: | 3 | oz | Dairy | ||
| Portions: | 7.3 | ||||
| Shelf life: | Freeze | ||||
| Date: | 7.16.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Whole butter, room temperature | 1 | 2 | 3 | |||
| Chives, chopped | 1.00 | 2.00 | 3.00 | |||
| Freshly squeezed lemon juice and zest (2 each) | 2.00 | 4.00 | 6.00 | |||
| Sherry wine | 2.00 | 4.00 | 6.00 | |||
| Salt and pepper mix | 1.00 | 2.00 | 3.00 |
Carefully measure and prepare all ingredients. Soften the butter, then add the salt and pepper. Slowly add the lemon juice and sherry while the processor is running. Add the chives last. Turn out onto baking paper, and shape as shown in the video.