- 1 stick (1/2 cup) unsalted butter, room temperature
- 2 tablespoons fresh chives, finely chopped
- 1/4 teaspoon fine sea salt
Combine butter and chopped chives by mashing together with a fork. Stir in sea salt. Using a spatula, transfer butter mixture onto a sheet of parchment paper. Wrap parchment around butter, forming it into a 6– to 8–inch long cylinder. Twist the ends to secure the contents, place in a plastic bag, and freeze until firm. Use as needed, or freeze for up to two months.