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Mint-Chive Butter

This butter is simple to make and can be used to enhance any meat or fish dish. It's best when served fresh.

  • Yield: Makes about 1 cup
Mint-Chive Butter

Source: Martha Stewart Living, May 2010


  • 1 stick unsalted butter, room temperature
  • 1 cup packed fresh mint, chopped
  • 3/4 cup finely chopped chives
  • Finely grated zest of 2 lemons
  • 1/2 teaspoon coarse salt


  1. Stir butter in a medium bowl until smooth. Mix in mint, chives, lemon zest, and salt.

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