This chive compound butter is a great way to use an herb that just keeps giving all summer long. It goes great on grilled steak, baked potatoes, grilled corn, or any grilled vegetable.
Ingredients
- unsalted butter: 0.5 cup (softened)
- fresh chives: 2 Tbsp (finely chopped)
- pinch salt: 1 piece
Metric Conversion
Stages of cooking
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Place butter in a small bowl at room temperature until soft, about 1 hour; add chives and salt. Using a silicone spatula, mix until evenly combined.
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Lay a large piece of plastic wrap on a clean work surface; place butter in the middle. Lift one side of plastic and roll to slowly form a log shape. Press the sides in and continue to roll. Twist the sides up to seal.
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Refrigerate butter for 1 hour before using. Slice into rounds and serve over desired food. Cook's Note: Using unsalted butter allows you to control how salty the final product will be.
