Sometimes you just have more chives than you know what do with. So I apply a variation of “When life gives you lemons…” When I find that I’ve been harvesting Garlic chives for three days running and the plants in my herb garden are showing no signs of slowing down, I get out my herb scissors and start planning how many different ways I can make chive butter.
This recipe is super simple, but it’s fun to make the butter in different shapes for different uses. I once attended an afternoon tea, potluck style, and was asked to bring “fancy butter.” I knew that savory scones were on the menu, so once I had my chive butter thoroughly blended, I put it in silicone molds featuring little flowers.
Well those little decorative butter pats were a complete hit. They complemented the lovely china plates, which, as luck would have it, also had a floral pattern. We served up the butter “flowers” on delicate plates, complete with butter tongs. So fancy!
Well, the proof is in the pudding, as they say. I was quite relieved when people not only remarked on the “fancy butter,” but also thoroughly enjoyed slathering it on the hot savory scones. This recipe is definitely a keeper. I’ll have to try making it using different chive varieties to see which one I like best.
I’m making a couple extra batches to keep in the freezer for the next fancy occasion. Or maybe I’ll just put them out at dinner to go with my freshly baked Parmesan Chive Drop Biscuits.
I’ll probably make a batch to keep in the fridge for my morning toast. Who says butter has to be boring?
Let us know your favorite way to serve up chive butter!Print
With just a little preparation, you can have the fanciest butter on the block, or just a little change of pace for spreading on biscuits, toast, or freshly broiled fish.
- Prep Time: 15 minutes
- Chilling: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 1/2 cup seasoned butter 1x
- Category: Sides & Sauces
- 1/2 cup unsalted butter at room temperature
- 3 tablespoons chopped chives
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Combine all ingredients in a small mixing bowl.
- When ingredients are thoroughly mixed, you can form the butter into a log by rolling it in waxed paper and pinching the ends closed. You can also put the butter into silicone molds of small shapes, such as flowers. Or you can just put the blended butter into a pretty serving bowl.
- However you decide to prepare the butter, chill it for about an hour to let it firm up.
- Serve at the table as a special butter for biscuits, or use to top freshly broiled fish or hot side dishes, such as green beans or mashed potatoes.
- Store leftovers in the fridge in an airtight container.
Have you made this chive butter recipe? It’s so easy to make, and it has so much potential! Please tell us how you used it.