stove · butter sauce
★ STARRED KITCHENPrep 10 minCook 15 minZestbridge Chive-Butter
Independent adaptation of a publicly published Raymond Blanc recipe. Not affiliated with, sponsored by, or endorsed by Raymond Blanc.
From a starred kitchen.
Ratio
Ingredients
- Shallot — 1/2 shallot
- Chives — 1 tbsp chives, chopped (15 ml)
- Tomato — 1 small tomato deseeded diced (optional)
- Butter — 1 tsp + 30–40 g unsalted butter, cold diced
- Water — 80 ml water
- Lemon Juice — juice of 1/2 lemon (15 ml)
- Salt — pinch 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.
Companion jar
Zestbridge Chive-Butter 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
- Island 'maman Blanc'★ STARRED KITCHEN
- Pithpass Ginger-Soy★ STARRED KITCHEN
- Pithmill Fennel-Lime★ STARRED KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Raymond Blanc works in French at Le Manoir aux Quat'Saisons; credentials include Michelin 2* (Le Manoir aux Quat'Saisons).
Originally published as Chive-Butter Sauce.
More from this kitchenFAQ
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?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
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.