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An open glass jar filled with creamy green sauce or dip, placed on a gray textured surface. The jar has a metal clasp and an orange rubber seal on the lid.

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
Cook Time 2 minutes
Total Time 5 minutes
Servings: 12 tablespoons
Course: Dressing/Condiment
Cuisine: American, Seasonal
Ingredients Equipment Method Notes

Ingredients
  

  • 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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