Kitchen Witch’s Kiev Butter – a basic for my Chicken Kiev

Kitchen Witch’s Kiev Butter – a basic for my Chicken Kiev



I usually make at least 1 pound of this at a time – sometime more than this. I wrap each “block” in plastic wrap, place in freezer bags and freeze. It's a butter that can be used for chicken, beef, pork seafood, veggies, pastas, etc.



1 lb. butter – room temp

4 garlic cloves, minced

½ c. chopped fresh parsley

2 t.salt

2 t. fresh cracked black pepper

¼ c. lemon juice

Cream well; shape into large pats or logs – depending on how you are using them.



Now the creative part:



Just remove a packet or two from the freezer and mash in (I use my pestle and mortar):



Add a splash of Worcestershire or if you are into Jack Daniels you can a splash of that as well for a whiskey butter and you can add ½ t. Dijon mustard and some chopped shallots or you may want to add a splash of brandy



For a half pound of my Kiev butter add 1/3 c. gorgonzola and a splash of Worcestershire



Easy to make a hotel butter for ribeye, T-bone, etc. by adding some paprika



Additional garlic for a stronger garlic butter for steaks



Add some chopped chives and fresh rosemary (dried is okay) for a nice flavor



Add thyme and rosemary



Add some creole or cajun seasoning



Add grated lemon rind for a more lemon-y flavor



Try adding 1 T. balsamic vinegar and 3 T. crumbled bleu cheese for about ½ c. of my Kiev butter



Add some dill



Add some chives, basil and honey Dijon mustard

Add sage and rosemary



Add some minced sun-dried tomatoes in oil and a drop of liquid smoke



Add deveined and seeded chile peppers



Add honey Dijon mustard



Add chives



Add chopped Kalamata olives



Add tarragon



Add a splash or two or red wine and beef broth with some mined green onion



Add basil and oregano



Add ground red pepper, chili powder and minced green onion



Add green onion or shallots



Add basil for fish and seafood



Add chopped pepperoncini





……..the list is endless – ENJOY!