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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. Try it on our Grilled Beef Tenderloin and Grilled Whole Arctic Char.

  • Prep:
  • Total Time:
  • Yield: Makes about 1 cup

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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