4 cups firmly packed fresh basil leaves
1/4-cup basil oil
1/8-tsp. powdered ascorbic acid (vitamin C)
sea salt, preferably Gray salt
1 cup (1/2-lb.) unsalted butter, at room temperature
3 Tbs. thinly sliced fresh chives
Slather this emerald green butter on planked salmon, steak, or scallops. Put a spoonful in a shrimp or asparagus risotto, float a slice on corn soup, or spread on toasted pain au levain (sourdough bread) and top with prosciutto. Having these butters in the freezer is a real time-saver; all you need is chicken breasts or some good steaks to make a great meal in minutes. Just unwrap and slice as much butter as you need, then rewrap and refreeze for the next time.