Chive butter is a favourite among the many different herb butters. It can be used in so many different recipes, and can be virtually eaten with anything. From steaks to just being a spread on your favourite type of bread.
There are some other options for your chive butter too; use garlic chives to add a bit of garlic without having to use garlic cloves! Or if you’d like to make it pretty, when your chives blossom, feel free to use the blossoms and make your butter have a stronger taste.
Chive butter also does well frozen! This makes it easier to make big batches and enjoy year-round!
1 cup unsalted butter
1/4 cup Freeman Herbs Organic Chives, diced
1 teaspoon finely minced garlic
1/2 teaspoon sea salt
You will want to let your butter soften up before proceeding. To do this, leave the butter at room temperature for around 30 minutes before continuing.
On medium-low heat, melt a tablespoon of butter in a saucepan. Slowly add your chives, garlic and salt to the pan. Gently heating the chives to soften them up, and the garlic to be fragrant (this only takes about two or three minutes).
Once the garlic is fragrant, turn off the heat to prevent the chives and garlic to brown, and set the saucepan aside to allow the butter to slightly harden up again and cool down.
Using a rubber spatula, start folding the softened butter mixture to incorporate the other ingredients.
To serve the same day, you will want to put your butter mixture into a serving bowl and leave it in the fridge for at least one hour before using.
If you plan on enjoying the butter later, let it chill in the fridge until it is cool enough for you to form. Place on parchment and roll into a log.
Make sure that this log is wrapped nice and tight, and this can last up to six months in the freezer.
Photo credits to: Champagne Tastes