A vibrant herb compound butter with lemon and chives that instantly upgrades anything it touches-fish, steak, eggs, you name it. It's citrusy, salty, and full of spring energy.
Why You'll Love Chive Butter
It's zesty, herby, and takes five minutes to make-like spring in butter form. Every dish you put it on just gets better.
Tips and Tricks
- Use room-temp butter for the smoothest blend.
- Rolling into parchment gives it that restaurant look-easy to slice and serve.Add garlic or shallot for more punch.
- Fold in soft herbs like tarragon, parsley, or dill for a more complex flavor.
Variations
- Add garlic or shallot for more punch.
- Fold in soft herbs like tarragon, parsley, or dill for a more complex flavor.
Substitutions
- No chives? Use green onions or a mix of fresh herbs.
- Salted butter works too-just taste before adding more salt.
Best served with
- Grilled steak, roasted potatoes, eggs, or warm crusty bread
- A spring asparagus salad or seared scallops
How to Store Leftovers
- Store in the fridge for up to 1 week or freeze in a tightly wrapped log for up to 2 months.
- Slice off portions as needed for cooking or finishing dishes.
Common Questions
Can I use dried chives?
Fresh chives are best for flavor and color. Dried won't give the same effect.
Can I make this by hand?
Yes-just finely mince the chives and mash everything together with a fork or spatula.
Chive Butter
A vibrant herb compound butter with lemon and chives that instantly upgrades anything it touches-fish, steak, eggs, you name it. It's citrusy, salty, and full of spring energy.
Leave a Reply