Chive-Butter Sauce

Name: Chive-Butter Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ½ cup (140 ml)
Cuisine: French Classic
Ingredients: about ½ shallot (15 g) Shallot; 1 tbsp chives, chopped (15 ml) Chives; 1 small tomato deseeded diced (optional) Tomato; 1 tsp + 30–40 g unsalted butter, cold diced Butter; ⅓ cup (80 ml) Water; juice of 1/2 lemon (15 ml) Lemon Juice; pinch sea salt Salt

Independent adaptation of a publicly published Raymond Blanc recipe. Not affiliated with, sponsored by, or endorsed by Raymond Blanc.

FINISHING BUTTER · PAN-FRIED SALMON & WHITE FISH

In the published recipe, this is the finishing butter for pan-fried salmon with chive-butter sauce.

Blanc's chive-butter sauce for pan-fried salmon.

On the jar

CHIVE-BUTTER

Method: stove
Yield: about ½ cup
Ingredients: 7

Stove sauce. Cook from the recipe

Ratio

Chives 15 mlWater 80 mlLemon Juice 15 ml

Ingredients

Shallotabout ½ shallot (15 g)
Chives1 tbsp chives, chopped (15 ml)
Tomato1 small tomato deseeded diced (optional)
Butter1 tsp + 30–40 g unsalted butter, cold diced
Water⅓ cup (80 ml)
Lemon Juicejuice of 1/2 lemon (15 ml)
Saltpinch sea salt

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Chive-Butter Sauce wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 5 stars · 1 national award

Garlic-Dijon Vinaigrette★ STARRED KITCHENOn the jar: GARLIC DIJON
Fennel-Lime Dressing★ STARRED KITCHENOn the jar: FENNEL-LIME
Crudité Mustard Dressing★ STARRED KITCHENOn the jar: CRUDIT
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Raymond Blanc works in French at Le Manoir aux Quat'Saisons; credentials include Michelin 2* (Le Manoir aux Quat'Saisons).

Adapted from a Raymond Blanc recipe (Raymond Blanc / raymondblanc.com (pan-fried salmon)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Raymond Blanc / raymondblanc.com (pan-fried salmon) (published as “Chive-Butter Sauce”). Full citation lives in Provenance.

Any tips for reheating it?

Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.

Companion jar