Chive Butter

Chive Butter

Prep:5minutes mins

Total:5minutes mins

Servings:8 servings (1 TBSP each)

Author: Fork in the Kitchen

When you have an abundance of this onion-flavored herb, make homemade compound chive butter and enjoy it with potatoes, fish, eggs, toast, and more! It's easy to make and can be frozen for later use.

Ingredients

• ▢½ cup unsalted butter, (1 stick), room temperature

• ▢2-3 Tablespoons fresh chives, finely chopped

• ▢¼ teaspoon fine sea salt, or to taste

Instructions

1. In a medium mixing bowl, add the softened butter, chopped chives, and salt. Use a spoon or spatula until completely combined. Feel free to taste test and adjust for salt as needed (or more chives!). You can use it immediately like this, or make a log.

   ½ cup unsalted butter, 2-3 Tablespoons fresh chives, ¼ teaspoon fine sea salt

2. Make a log: Cut a large piece of plastic wrap or parchment paper and place it on your countertop. Place the butter in the middle of the sheet, and lift one side to slowly form a log shape. Press the sides in as needed, and then continue to roll it around until a log forms. Place in the fridge to harden, so it's easier to cut pats of butter.

3. Freezing: make a log as described above, and once it's hard enough to cut rounds of butter, cut and place the rounds on a parchment-lined baking sheet. Freeze, then transfer to a bag for freezer storage, for up to 3 months. When ready to use, thaw at room temperature or in the fridge.

4. Enjoy it on grilled meats, fish, eggs or omelets, toast, potatoes, and more (see the post for additional ideas). It will keep in the fridge for up to 1 week.