Chive Butter

Step 1

Fully soften the butter by leaving it at room temperature for 30-60 minutes before proceeding.If using chive blossoms, dip the blossoms in a bowl of water to clean, and then set on a towel to dry.

Step 2

Melt about 1 tablespoon of butter on medium-low heat in a pan. Add the chives (but not the blossoms), garlic, and salt to the butter, and gently heat until the chives soften and the garlic is fragrant (about 2-3 minutes).As soon as the garlic is fragrant, turn off the heat. Do not allow the chives to brown. If swapping fresh garlic for garlic powder, do not allow the garlic to brown.Set aside and allow to cool until slightly hardened.

Step 3

Use a rubber spatula to fold the softened butter into the chive and butter mixture. Break the chive blossoms apart into small, individual flowers, and fold those into the butter.Tip: If your pan is too hot, you might accidentally melt all of the butter. If that happens, simply set it aside and let it cool and harden before trying to form it into a log.

Step 4

To serve the same day:Pour butter into a serving bowl and refrigerate for at least an hour before serving. Note that butter will harden again in the fridge, so if you want it to be spreadable, take out of the fridge a few minutes before serving.Refrigerate leftovers and use within 5 days.To store for later:Chill butter until it's cool enough to form, and then roll it into a log. Use parchment paper or a rubber spatula to help you form the log. Wrap in parchment paper or plastic wrap, and store in an airtight container, and freeze for up to 6 months. 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.