This butter is unbeatable rubbed over grilled corn, tossed with hot popcorn, spooned on a baked potato or simply spread on toasted baguette.
- 4 tablespoons unsalted butter softened
- 2 tablespoons grated Parmigiano Reggiano
- 1 tablespoon finely chopped fresh chives
- 1/4 teaspoon fine sea salt
- Ground black pepper
Combine all ingredients in a small bowl with black pepper to taste. Beat lightly with a fork. Let stand at room temperature for 15 minutes to let the flavors meld. Place butter on a piece of plastic wrap and form into a log, twisting the ends closed. Chill in refrigerator until firm. Butter can be covered tightly and refrigerated for up to a week. Slice pats of chilled butter and serve over dishes as desired.
Per serving: 2 teaspoons, 70 calories (70 from fat), 8g total fat, 5g saturated fat, 20mg cholesterol, 125mg sodium, 0g carbohydrates (0g dietary fiber, 0g sugar), 1g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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