How to make compound chive butter at home with fresh chives from the garden, garlic and chive flowers.
A mixture of butter, herbs or spices, compound butter is a lovely condiment to many dishes.
From a fresh piece of crusty bread to grilled steak, salmon, scallops, lobster, or stirred into a risotto or mashed potatoes, compound chive butter is nice to keep on hand in your refrigerator at all times. You could even use it in this comforting garlic pull apart bread.
I’m really fond of both onion and garlic chives, but you can make this with a mixture of your favorite fresh herbs. Basil and lemon zest, capers, parsley and oregano, sage and lemon, would all be really lovely combinations too. Add fresh thyme for more of a classic “ maitre d’hotel butter “
Orange zest and tarragon has also been on my mind lately, so I’ll try that combination next. Let me know If you give it a try first.
Add a dab of it to flavor sauces right at the end of cooking for a smooth silky finish.
Serve with:
Compound Garlic Chive Butter Recipe
How to make compound chive butter at home with fresh chives from the garden, garlic and chive flowers.
Servings 12 people
Ingredients
- 1/3 cup fresh onion chives -snipped
- 2 sticks organic grass fed butter -salted
- 2 chive flowers ( the purple ones)
- 1 clove grated garlic ( optional )
Instructions
- Bring the butter to room temperature until softened. Do NOT microwave!
- Rinse and dry the chives very well on paper towels. Use the kitchen sheers to snip them into small pieces.
- Add the softened butter, snipped chives and grated garlic If using to a mixing bowl. Use a spatula to combine everything. Separate the tiny blossoms from the chive flowers and gently mix them into the butter as well.
- Spoon onto a sheet of parchment paper and fold the paper over into a cylinder. Twist the ends to seal tight.
- Wrap the herb butter again in some plastic wrap and refrigerate until solid.
- At this point you can use within 3 weeks or freeze for later use.
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