Chive Butter

A vibrant herb compound butter with lemon and chives, good on fish, steak, eggs, you name it. It's citrusy, salty, and ready in five minutes.

Why You'll Love Chive Butter

It's zesty, herby, and takes five minutes to make. Roll it into a log, slice off what you need, and use the rest on eggs, steak, or bread.

Tips and Tricks

• Use room-temp butter for the smoothest blend.
• Rolling into parchment gives it that restaurant look-easy to slice and serve.
• 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

Chive Butter

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A vibrant herb compound butter with lemon and chives, great on fish, steak, or eggs. It's citrusy, salty, and full of spring energy.

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Prep Time 3 minutes mins

Cook Time 2 minutes mins

Total Time 5 minutes mins

Servings: 12 tablespoons

Course: Dressing/Condiment

Cuisine: American, Seasonal

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 1½ Sticks unsalted butter cut into 1 tablespoon pieces
• 1 Bunch chives roughly chopped
• ½ Lemon, Juice and zest
• Kosher salt to taste

Equipment

• Food processor
• Airtight container or parchment paper

Method

 

1. Combine butter, chives, lemon juice, lemon zest, and kosher salt in a food processor.
2. Process until smooth and fully incorporated, scraping down sides if needed.
3. Transfer to an airtight jar or roll into a log using parchment paper.
4. Store in the refrigerator for up to 1 week or freeze for longer storage.

Notes

Storage: keep the compound butter tightly wrapped or in an airtight jar in the fridge for up to 1 week. For longer storage, roll it into a log in parchment and freeze for up to 3 months, slicing off coins as needed. Let it soften at room temperature before spreading.

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