Chive butter is one of the most versatile savory butters you can make at home. It has a mild oniony, garlicky flavor that’s somewhat sweet and never bitter. It improves the taste of most vegetables, and is the default flavored butter topper for a baked potato. For a rich finish, add a pat to your grilled or broiled steaks, too. That little dab of garden kissed dairy makes all the difference.
Chive butter is another two ingredient butter, like honey butter, that’s be easy to prepare. You can even complete a batch during a commercial break in your favorite holiday movie — I speak from experience.
You can source fresh chives in the produce department of most major grocery store chains if it isn’t a resident in your garden. (And if not, why not? Chives are reliably frost tolerant, and I’ve even braved the herb patch after a significant snow to harvest some when my windowsill plant starts to look a little short and stumpy.)
Chive Butter Recipe
2 sticks (one cup) salted butter, softened
1/4 cup fresh chives
Rinse chives and pat them dry with a paper towel. Let them sit on your countertop for a half hour or so to get rid of any residual moisture. Dryer is better.
Chop chives as fine as you can, and set them aside.
Add softened butter to a mixing bowl and cream using a whisk or fork.
Add the chives a little at a time until fully incorporated.
Spoon mixture onto waxed paper, and form it into a log about one and a half inches in diameter. You can also place the mixture in a tub or ramekin, or add it to a decorative mold.
Refrigerate until firm.
The recipe can be halved or doubled. To eyeball a quick prep session, use about two tablespoons of chives for each half cup (stick) of butter. The mixture will last about a week in your refrigerator. It can also be made ahead and frozen.
Photo courtesy of Flicker user: Edsel Little