Make Chive Butter to Use in a Variety of Recipes

Chive butter
Chive butter. Dave King / Getty Images
Ratings (21)
  • Total: 30 mins
  • Prep: 30 mins
  • Cook: 0 mins
  • Yield: 1 lb. of butter (32 servings)
Nutritional Guidelines (per serving)
102 Calories
12g Fat
0g Carbs
0g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

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

Steps 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

  4. 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.

  5. Chill or freeze until needed.