Who knew making chive butter was so damn easy?
Technically, Josh was the one to physically whip up this concoction, while I was harvesting the rest of our patio garden. Safe to say that we've both been loving the stuff ever since. I can't explain how something ridiculously simple can pack such a punch. But it does!
The steps are so straightforward, they barely warrant instructions :)
Soften salted butter in the microwave, careful not to melt it completely. Chop your chives -- I used scissors to snip the sprigs into the tiniest pieces possible. (Somehow, some bits still came out super long lol.) Mix together, then let it firm up in the fridge. Done!
Play with the herbs-to-butter ratio as you see fit. Ours was made with half a cup of butter and a quarter cup of chopped chives. (Obviously, these are approx. quantities because we didn't actually use a measuring cup.) I think using salted butter really picks up and enhances the herby flavor, but unsalted is probably fine too.
Our batch is staying refrigerated in a sealed plastic container. If you want to get fancy, I've seen people roll their butter into slice-able logs like this.
Unsurprisingly, I want to start experimenting with other butter-based creations. Coriander? Garlic and rosemary? Black pepper and lemon zest? It all sounds good to me.
Have you ever made herb-infused butter at home? I'm curious to hear how it went for you :)
Image credit: Milk Street
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