Make Chive Butter to Use in a Variety of Recipes

Chive butter
Dave King / Getty Images
Prep: 30 mins
Cook: 0 mins
Total: 30 mins
Servings: 32 servings
Nutrition Facts (per serving)
102 Calories
12g Fat
0g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 32
Amount per serving
Calories 102
% Daily Value*
Total Fat 12g 15%
Saturated Fat 7g 36%
Cholesterol 30mg 10%
Sodium 2mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Protein 0g
Calcium 4mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chive butter is one of our favorite herb butters because it is so versatile. You can eat it with virtually anything: steaks and grilled meats, grilled or poached fish, roasted vegetables, and, of course potatoes, baked potato, mashed potatoes, or plain new potatoes boiled in their skins. Chive butter also makes a delicious spread on wholesome bread, flatbread, savory waffles, scones, and muffins.

It is best if you start with the butter at room temperature. It is easier to incorporate the chives without working the butter too hard and bruising the chives.

Adding chopped up chive blossoms to the butter is not just pretty, it also adds a stronger chive flavor to the butter. Cut the chive flowers just after they have opened when they are full and bright in color. Don’t wait until the flowers are starting to fade and turn papery. 

You can either make a small amount of chive butter that you’ll use within a few days, or, if you have chives growing in your garden or in a container and have more chives that you can use at the moment, you can make a bigger batch. Roll the finished butter into a cylinder, wrap it in wax paper and store in a sealable plastic bag in the freezer. Then, just slice off a few pats as needed. 

You can also freeze the chive butter in smaller logs or press it into ramekins or ice cube trays, smooth the tops, and place them in the freezer until the butter is hard, then release it and store in freezer bags. 

For a chive butter with a hint of garlic without using actual garlic, make the butter with garlic chives instead of chives.







  • 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.