Garlic Chive Butter
This mouth-watering Garlic Chive Butter is bursting with flavor and is perfect on baked potatoes or rice, garlic bread, or even a just a toasted bagel. You’ll be looking for excuses to eat this butter all day long!
The chives in my garden have been going nuts for months now, so I picked up an extra pound of butter at the store to whip this up.
Why You’ll Love This Recipe
I love compound butters because they are so simple to make, and – sweet or savory – can be used to liven up so many dishes. It stores in the freezer awesome. Put it on potatoes, garlic bread, Grilled Top Sirloin Steaks, pasta – I mean, this stuff is SO GOOD!
Ingredients
- butter (I used salted but if you want to control the amount of salt, use unsalted and add butter to taste.)
- fresh chives
- fresh garlic cloves or roasted garlic
- black pepper to taste
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Similar Recipes
Compound butters are a great way to add lots of flavor to so many dishes. Here are some more easy compound butter recipes:
Learn how to make the prettiest Butter Rosettes here.
Related: Benihana Butter
Cowboy Butter Dipping Sauce – Our Cowboy Butter, combined with Dijon mustard, garlic, herbs, and spices make a wonderful dipping sauce that goes with everything.
Storage
Store your compound butter in an airtight container in the refrigerator. It will last for about 2 weeks.
Alternatively, roll it like a log, wrap it in parchment paper and place it into a freezer bag. It will last about 3 months in the freezer. Be sure to label the bag.
Ang’s Tips
- Allow the butter to come to room temperature.
- Do NOT microwave or melt the butter!
Homemade compound butter makes a wonderful holiday hostess gift or along with a batch of homemade rolls or focaccia bread.
For a housewarming gift, add a jar of good sea salt and a bottle of wine!
Variations
- Use unsalted butter to control how much salt is in the spread.
- Add 1 tablespoon of lemon juice with 1 tablespoon lemon zest to your butter for a tasty lemony chive butter.
- Chives go really well with fresh parsley and tarragon, so add a tablespoon of one of those for a slightly different flavor.
Frequently Asked Questions
Here are some questions (and answers!) readers often ask about this Garlic Chive Butter recipe.
Because it has been combined with herbs and spices to make a new flavor profile.
No. Chives are considered an herb, not an onion. Chives are thin and delicate, while green onions are thicker and have a white onion at the bottom.
The stalk.
You can use plastic wrap, parchment paper, or waxed paper.
If you plan to freeze it, I would recommend wrapping it tightly in plastic wrap and storing it in an airtight container in the freezer.
Serving Suggestions
We use this chive butter in the middle of burger patties to keep them moist and add flavor, which works amazing!
The compound butter is delicious on garlic bread, baked potatoes, and pasta, too.
I especially love it on my Petite Sirloin. Slather it on a bagel instead of cream cheese.
Mix it into mashed potatoes. It’s fabulous with grilled chicken and stead or roasted pork.
Serve it with our savory bacon cheddar scones next time you make soup or stew.
My husband even uses this butter when he makes omelets for breakfast – so good!
Not ready to make your own batch of garlic chive butter yet? Don’t forget to pin this recipe for later!
When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Garlic Chive Compound Butter
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Ingredients
- 1 lb salted butter
- 2 tablespoons chives
- 2 tablespoons minced garlic
- black pepper to taste optional
Instructions
- In a large bowl, open your packages of butter and let them come up to room temp. DO NOT MICROWAVE!1 lb salted butter
- Once the butter is soft, use a whisk or electric mixer to whip it up until the butter is smooth and creamy.
- Using a pair of kitchen scissors, snip the chives into tiny pieces.2 tablespoons chives
- Fold the chives and the minced garlic into the butter. Add black pepper, to taste.2 tablespoons minced garlic, black pepper to taste
- Spread the mixture onto a log-like shape on a piece of parchment paper.
- Roll the paper and twist the ends.
- Use immediately or store in the refrigerator in an airtight bag or container.
Equipment
- Knife
- Parchment Paper
- Kitchen Sheers
Thanks for stopping by Danielle! Glad you (and your mother-in-law) enjoyed this recipe!