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Chive Butter Sauce

8 Bu. Fresh Chive, chopped
1 Bu. Fresh Parsley, chopped
½ C Fresh lemon juice
2 T Salt
2 T Ground Black Pepper
3 C Unsalted butter
3 C Heavy Cream
Whip butter, chives, lemon juice, parsley, salt and pepper together until smooth.
Heat heavy cream over medium heat to reduce by 50%.
Remove from heat and immediately prior to service whip in 1ounce of compound butter for each ounce of reduced cream.