1/2 cup butter or margarine
1/4 cup Oregon hazelnuts, chopped
1 1/2 teaspoons chopped chives
1/4 teaspoon Tabasco sauce
Servings: 6
Melt 2 tablespoons of the butter; add hazelnuts and sauté until lightly brown. Turn into small bowl and cool thoroughly. Add the remaining butter, chives and Tabasco. Beat until creamy. This is enough butter to serve with 6 hamburgers or 4-6 steaks.

Yield: 3/4 cup