Compound butter is one of those things that sounds incredibly fancy, yet can be prepared in only a few minutes of hands-on time. Practically anything can be added to butter to make it distinctive, from bourbon to berries. What you add helps determine the final use – maple bacon butter is divine on top of waffles, while this garlic chive butter is a great topper for grilled steak or buttermilk biscuits.
When determining what ingredients to include in compound butter, it is important to make sure you don’t add too much liquid – after all, you want your butter to be solid when cold. Because butter has a mild flavor on its own, only small amounts are needed to pack a punch. In adding herbs, it works best to have them be quite dry. You can hang or oven dry herbs before adding to butter, but when it comes to these fresh garlic chives from our Local Box, I knew I wanted the full, fresh taste.
Garlic Chive Compound Butter
1 stick unsalted butter, softened
1 tablespoon fresh chopped chives
1/4 teaspoon salt
1/2 teaspoon lemon juice
In a bowl, mix together the ingredients until well blended.
Lay out a sheet of parchment paper, plastic wrap, or freezer paper. Scoop butter onto paper, forming a basic rectangle shape.
Fold the paper over butter, tucking tightly to help form the butter into a log. Press against the ends to form a tight bundle. Roll up the rest of the paper around the butter and twist the ends to seal. Place in freezer for 30 minutes, or in fridge for at least two hours.
When ready to use, unroll and slice!
You can add as much or as little herbs as you like, but make sure to taste as you go along to ensure you don’t overpower your butter!