Chive Butter

5 from 1 vote

This incredibly easy Chive Butter is so delicious. Takes less than 5 minutes and is so versatile. Use it on fish, meat, vegetables and more!

Course Condiment

Cuisine American

Prep Time 10

Total Time 10

Servings tablespoons

Calories 102kcal

Author Beth Neels

Cost $2

Equipment

herb scissors

Ingredients

1 lb unsalted butter, softened to room temperature.
1⅓ c chopped chives

US Customary - Metric

Instructions

Chop chives with herb scissors or with chef's knife.
1⅓ c chopped chives
Add butter and chives to a medium bowl. Mix thoroughly. Wrap in wax paper or plastic wrap. Cool in refrigerator or store in freezer to prolong shelf life.
1 lb unsalted butter, softened to room temperature.
See recipe notes for additional optional flavorings.

Notes

Refrigerate up to 10 days.

Freeze to preserve. place butter in freezer bags. Smash with hands to flatten butter. Remove a few tablespoons, as needed, by breaking off chunks.

Or roll warm butter into a log. Refrigerate for at least a few hours. Slice 1 inch thick slices after chilling. Freeze the slices on a parchment lined baking sheet until frozen. Then add to freezer bags or vacuum pack and freeze for longer storage.

Optional flavorings

garlic powder, or better yet, fresh garlic paste, roasted garlic paste or garlic scape powder. Each will give you a slightly different flavor profile.
kosher salt or sea salt salt
black pepper
other fresh herbs such as; parsley, basil, oregano, thyme or sage.
lemon zest, lime zest or orange zest

How to use it

Slather it on potatoes to give them a fun, new kick.
Use it to make rice.
Slather an ear of fresh corn on the cob with this chive butter recipe.
Add a tablespoon on top of steaks or burgers when grilling, it gives them a phenomenal flavor.
Use it to sauté fish.
Finish summer veggies like zucchini, yellow squash, green beans, peas and the like.
It's great on fall squash too.

See article for additional tips, tricks and FAQs.

Nutrition