Introduction: Garlic Chive Compound Butter
This recipe will show you how to quickly make a delicious garlic chive compound butter from a few fresh, wholesome ingredients using only a few simple tools available in any kitchen!! So easy, delectable, and it has many versatile uses including: spread on toast, use to make homemade garlic herb cheesy bread, upgrade a baked potato, fold into mashed potatoes, toss into a buttered noodle or pasta dish, add a punch of flavor to a plain grilled cheese, slice for topping steak, seared chicken, pork chops, turkey, or fish, melt for dipping scrumptious seafood such as shrimp, scallops, clams, and oysters, or slather on corn on the cob or other vegetables!
Step 1: Ingredients and Supplies Needed
2 sticks/1 cup/8oz/226 grams unsalted butter, softened to room temperature
0.5-0.75 oz (14-21 grams) fresh chives, chopped (about 1/2 to 1 full clam package from grocery store)
2-5 garlic cloves, minced
0.25-0.5 oz fresh parsley, chopped
1/4 tsp measuring spoon
parchment paper, plastic wrap, or storage container
food scale (optional), for weighing herbs
Step 2: Mix Softened Butter and Salt
Add 2 sticks/1 cup/8oz/226 grams unsalted softened butter to mixing bowl
Using unsalted butter will help to control the salt content to your preferences
Add 1/4 tsp of salt to mixing bowl with butter and garlic
Mix butter and salt with spatula
Step 3: Peel and Mince Garlic
Tear garlic cloves from garlic bulb with hands
Using flat knife on the garlic clove press down firmly to release from peel
Peel away the garlic skin with fingers
Mince garlic with knife
Step 4: Make Garlic Paste
Sprinkle 1/4 tsp salt over the minced garlic on the cutting board
Using a large knife, repeatedly scrape over mixture at a 45° angle, pressing down, to form a paste. The salt will help break down the garlic by extracting its juices.
This will make for a flavorful addition to your butter.
Add garlic to mixing bowl with butter and salt
Step 5: Chop Fresh Parsley
Pick parsley leaves from stems with fingers, discarding stems
Chop parsley leaves on cutting board with knife
Add chopped parsley leaves to mixing bowl with butter, salt, and garlic
Step 6: Chop Fresh Chives
Line up chives on cutting board with knife
Thinly slice fresh chives
Add sliced chives to mixing bowl with butter, salt, garlic, and parsley
Step 7: Mix Garlic Chive Compound Butter
Mix fresh cut parsley, chives and garlic into butter with spatula
Step 8: Transfer Garlic Herb Compound Butter to Storage Container
Transfer butter to a storage container with spatula
I like glass jars (Ball freezer safe regular mouth half pint jars) as they are great for the fridge and freezer. The batch is usually a little large for one jar, but I almost always make when I want to consume a least a little of it!
If you need to soften quickly for spreading just remove the metal lid and microwave on low power for 1 minute.
Alternatively, transfer compound butter to a piece parchment paper or plastic wrap and roll into a 1-inch thick log. Twist ends to seal tightly. Place in freezer to help butter set. Cut the compound butter into ¼-inch thick coins for melting on top of food.
The butter can be refrigerated in an airtight container such as this for up to 1 week, or frozen up to 1 month. I have even used after longer periods with good results.
Some of my favorite uses include: spread on toast, use to make homemade garlic herb cheesy bread, upgrade a baked potato, fold into mashed potatoes, toss into a buttered noodle or pasta dish, add a punch of flavor to a plain grilled cheese, slice for topping steak, seared chicken, pork chops, turkey, or fish, melt for dipping scrumptious seafood such as shrimp, scallops, clams, and oysters, or slather on corn on the cob or other vegetables!
Step 9: Other Variations
The sky is the limit in terms of what other variations can be made!
My fave is brown-sugar maple cinnamon butter for use on sweet breads (banana, pumpkin, zucchini), pancakes, waffles, french toast, and even sweet potato!
Many other options can be tossed in to add variety-tarragon, cilantro, mint, sage, shallot, basil, dill, thyme,
Lemon + herbs
Garlic Parmesan (or other cheese)
Pumpkin pie spice
Chocolate (cacao powder)
Cinnamon & vanilla
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