Growing chives is easy. They require very little maintenance and produce beautiful purple chive blossoms that look pretty in the garden and can be tucked in a patio container as well. Chive butter is one of my favorite spring flavors. I mix up two or three sticks a season and freeze them to use on eggs, grilled bread, grilled fish, or rib-eye steaks. You can use Chive butter or chopped frozen chives that you have stored in ice cube trays all winter long. If you are making your own logs make sure to roll them in parchment paper versus waxed paper as the wax paper can stick when frozen.
A fun way to use Chive Butter is to mix it up and store it in a 4 or 8 ounce mason jar and tie a ribbon around the jar and label it “Chive Butter” and give it as a hostess gift. You can freeze the jars all season and gift them throughout the year.
10 Ways to Use Chive Butter
- Make a spread for savory muffins, grilled sourdough slices of bread or English muffins
- As a finishing butter for scrambled eggs or fancy French omelets
- As a compound butter for rib eye steaks or grilled salmon
- As a spread for grilled cheese
- As a butter for baked potatoes or steamed red new potatoes
- As a finishing butter for grilled chicken breasts or grilled vegetables
- As a flavoring for buttered noodles
- As a flavoring for steamed rice
- As a spread for breadsticks and crackers on a charcuterie board
- Make a savory shortbread cookie
Chive Butter and Chive Blossom Butter
Chive butter is easy to make and a delicious way to maximize your chive crop.
Ingredients
- 1 stick of unsalted butter, at room temperature
- 1/4 cup chopped chives, chive blossoms, or both
- Pinch of salt
Instructions
1. Fully soften the butter by leaving it at room temperature overnight.
2. Use a rubber spatula to fold the softened butter and the chives together with a pinch of salt.
3. Use parchment paper or a rubber spatula to help you form the butter into a log. (optional, you can press chive blossoms or petals into the sides of the log for decoration)
4. Wrap in parchment paper or plastic wrap, store in an airtight container, and freeze for up to 6 months.
5. When you’re ready to use the butter, simply slice off the amount you want to use and put the rest back in the freezer.
Notes
Use in mashed potatoes or as a garnish for grilled fish or meats or to top a baked potato or omelet. It’s also excellent slathered on a piece of sourdough bread.