Easy Chive Butter
An easy chive-infused butter recipe is the best way to add rich flavor to your favorite meals any time of year. Made with a stick of butter, fresh chives, and a hint of garlic, this easy compound butter comes together in 10 minutes. The mild onion flavor of the chives blends beautifully with the creamy butter to create a compound butter that's perfect on fresh bread, tossed with pasta dishes, melted over vegetables, or served on top of steak. Be sure to save the printable recipe card so you can make this flavorful infused butter again and again.
Equipment
- 1 medium or small bowl
- 1 knife
- 2 teaspoons for adding butter to molds
- 1 fork
- 1 ice cube tray or mold
- 1 electric mixer optional
- 1 freezer-safe plastic bag optional
- 1 sealed container
- Parchment or wax paper optional
Ingredients
- 2 sticks room temperature butter salted or unsalted
- 3 tbsp. fresh chives
- 1 tsp. garlic powder or 2-3 cloves of garlic minced
- 1/2 tsp. fine sea salt If you are using salted butter. Skip this ingredient.
Instructions
Step 1: Get Your Butter Ready for Herb Blending
The first step is to be sure your unsalted butter is at room temperature before mixing in the fresh herbs. If you forget to soften your stick of butter, don't worry! Check out my quick tips below to get it softened fast.Step 2: Chop and Mix Your Chives into Softened Butter
Next, chop the chives on a cutting board. Add fresh herbs. Add ½ tsp. of fine sea salt if you're using unsalted butter. Use a fork to mix the chopped chives into the softened butter until well combined.Step 3: Shape and Store Chive Infused Butter
If you're using molds to make individual servings, grab two teaspoons. I find it's easiest to add butter in small batches this way. Add the butter to the mold until it's full, then smooth the top with the back of the spoon. Since I was using them the next day, I covered my egg-shaped butter tightly with (sticky) plastic wrap and popped them in the refrigerator overnight.Cindy's Butter Tip: If you plan to freeze these, now is the time to cover the mold with parchment paper and {sticky) plastic wrap. Freeze for a few hours. Remove the futter from the molds and add parchment paper or wax paper between them to prevent sticking when thawing. Add them to a freezer-safe bag or an airtight container.Step 4: Roll a Chive Butter Log
If you are rolling a butter log, place a large sheet of plastic wrap on the cutting board; it will keep the counter clean. Place the chive butter in the center of a sheet of plastic wrap and use it to help form a log shape. Roll it up tightly, twisting the ends tight. This will help keep your homemade butter fresh.Cindy's Butter Log Tip: You can use either plastic or parchment paper to shape the butter into a log, but plastic is the best choice because it's more flexible and makes it easier to roll the butter tightly. Place the wrapped butter in a freezer-safe bag or an airtight container. If you choose parchment, add a rubber band to the ends to keep it tightly closed.
Notes
Easy Chive Butter
Equipment:
-
- Medium or small bowl
- Knife
- 2 teaspoons (for adding herb butter to molds)
- Fork
- Egg-shaped silicone mold or ice cube tray
- Electric mixer - optional (helpful if you have trouble stirring)
- Freezer bag
- Airtight container
- Cutting board
- Parchment paper or plastic wrap (if you are going to make a log shape)
- Wax paper
Ingredients:
-
- 2 sticks room temperature butter - unsalted butter
- 3 tablespoons fresh chives
- 1 teaspoon garlic powder or 2 - 3 cloves of garlic, minced
- 1/2 teaspoon fine sea salt (if you use salted butter, skip the salt)
Step 1: Get Your Butter Ready
The first step is to be sure your unsalted butter is at room temperature before mixing in the fresh herbs. If you forget to soften your stick of butter, don't worry! Check out my quick tips below to get it softened fast.
Step 2: Chop and Mix Your Chives
Next, chop the chives on a cutting board. Add fresh herbs. Add ½ tsp. of fine sea salt if you're using unsalted butter. Use a fork to mix the chopped chives into the softened butter until well combined.
Step 3: Shape and Store Butter
If you're using molds to make individual servings, grab two teaspoons. I find it's easiest to add butter in small batches this way. Add the butter to the mold until it's full, then smooth the top with the back of the spoon. Since I was using them the next day, I covered my egg-shaped butter tightly with (sticky) plastic wrap and popped them in the refrigerator overnight. Cindy's Butter Tip: If you plan to freeze these, now is the time to cover the mold with parchment paper and {sticky) plastic wrap. Freeze for a few hours. Remove the futter from the molds and add parchment paper or wax paper between them to prevent sticking when thawing. Add them to a freezer-safe bag or an airtight container.
Step 4: Roll a Chive Butter Log
If you are rolling a butter log, place a large sheet of plastic wrap on the cutting board; it will keep the counter clean. Place the chive butter in the center of a sheet of plastic wrap and use it to help form a log shape. Roll it up tightly, twisting the ends tight. This will help keep your homemade butter fresh. Cindy's Butter Log Tip: You can use either plastic or parchment paper to shape the butter into a log, but plastic is the best choice because it's more flexible and makes it easier to roll the butter tightly. Place the wrapped butter in a freezer-safe bag or an airtight container. If you choose parchment, add a rubber band to the ends to keep it tightly closed.