Make Chive Butter to Use in a Variety of Recipes

Chive butter
Chive butter. Dave King / Getty Images
  • 30 mins
  • Prep: 30 mins,
  • Cook: 0 mins
  • Yield: 1 lb. of butter (32 servings)
Ratings (21)

Chive butter is one of my favorite herb butters. It's great on steaks, fish, vegetables, and you'll love it on a baked potato or mashed potatoes. Really, any kind of potato.

I like to make up a batch and roll it into a cylinder, wrapped up in plastic wrap, and store it in the freezer. Then, when I need it, I just slice off a few pats.

Alternately, once you've mixed the chives into the butter, you can press the chive butter into ramekins, smooth the tops, and store it that way.

What You'll Need

  • 1 pound (4 sticks) butter (unsalted)
  • ½ cup chives (fresh, finely chopped)

How to Make It

  1. In a large bowl, mash the butter with a potato masher or just squish it up with your hands. You can even cream the butter using the paddle attachment of a stand mixer — but the goal is just to get the butter soft so you can incorporate the chives.
  2. Add the chopped chives and continue mashing/squishing/mixing the butter until fully mixed.
  3. Spread out a large (1-foot or bigger) square of plastic wrap across your work surface, then scoop the mixed butter onto the plastic. You are now going to roll the butter into a cylinder inside the plastic wrap
  1. Tie the excess plastic wrap at the ends of the cylinder into a knot, or just use little pieces of string to tie off the ends. You can even make a string out of a short section of plastic wrap and roll it into a little rope.
  2. Chill or freeze until needed.
Nutritional Guidelines (per serving)
Calories 102
Total Fat 12 g
Saturated Fat 7 g
Unsaturated Fat 3 g
Cholesterol 30 mg
Sodium 2 mg
Carbohydrates 0 g
Dietary Fiber 0 g
Protein 0 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)