A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.

Garlic Chive Butter

Garlic Chive Butter

This will be the first of several posts about using all the herbs from my herb pots.  It’s the end of the summer, and I will be traveling the next few weeks, so I had to take the opportunity to clear it all out and preserve what I could.

I ended up making quite a few compound butters.  I had made the lemon oregano butter last year, and loved using it over the winter.  I have so much right now, though, that I’m probably going to have to give some away.

First up, Garlic Chive Butter!  Only 3 ingredients – chives, garlic, and butter.

I started chopping, to get 1/2 cup of chives.

Into the butter it went.

My cutting board got really green, and you will see this on the next several posts :-(. I need to bleach it now.  Anyway, the recipe I was following called for grating a clove of garlic, and I did like how fine it made the garlic.  It blended into the butter really well.

Mix it all together.

And voila, Garlic Chive Butter.

I made a double batch because I had so many herbs, so I will just put the single batch guidelines below.

Garlic Chive Butter

1/2 cup butter, softened (1 stick in the US)

1/4 cup chopped chives

2 cloves garlic, grated

Combine all ingredients in a small bowl.

If using right away, roll in some plastic wrap, and chill in the refrigerator before slicing.

Alternatively, press into butter molds and chill.

If freezing for use later, you might want to slice the roll before freezing, put in molds before freezing, or make two small rolls instead of one out of the stick of butter.



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