Garlic Chive Compound Butter

While I have made homemade butter with local milk, and it is divine, sometimes you have to stifle the Type A tendencies and simplify. So for this compound butter—what you call butter with flavor or ingredients added to it—I simply softened a stick of unsalted, organic butter.
By | May 01, 2014


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.

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  • 1 stick (1/2 cup) unsalted butter, room temperature
  • 2 tablespoons fresh chives, finely chopped
  • 1/4 teaspoon fine sea salt
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