Chive Butter Compound
When I married a potato farmer I knew that my life was destined to having potatoes served several times a week. For some that would be a huge problem but not really for me. I pretty much love potatoes anyway you would like to serve them. That doesn’t mean though that I am looking to have them all the served the same way each time and with the same ingredients.
Baked potatoes are one of my favorite ways to have a potato. Cooked just right with a good serving of butter, salt and pepper is just about perfect in my book but this Chive Butter compound really adds some flair and helps dress up a plain baked potato without a bunch of fancy ingredients, plus it looks great as well! Chive Butter compound really adds a touch of color to your table and makes it so that you have compound two of the most common ingredients generally eaten on a baked potato.
Chive Butter isn’t just for baked potatoes though. Chive Butter makes a great replacement when making garlic bread and will make your plain steak a steak house steak. You know what I mean, when you order a steak at a steakhouse and they have some kind of amazing butter resting on top of you steak and it’s drizzling down the side sizzling on the hot pans they bring them out on. Yep this is one of those amazing recipes that has some versatile uses.
This week we also had some buttered noodles made with this Chive Butter recipe and it was delicious. Something a little different than the usual butter and salt combo I go for when I am in a hurry.
Chive Compound Butter
Ingredients
- 1 lb unsalted butter, room temperature
- 1 tablespoon granulated garlic
- Handful of chives
- Salt, to taste
Instructions
- Thinly slice the chives into small pieces.
- Using an electric mixer, whip the butter until smooth and creamy.
- Mix in the salt and chives by hand using a spatula.
- Store leftovers in the refrigerator in an airtight container for about 2 weeks.
- Alternatively, you can transfer the butter to a piece of parchment paper. Form the butter into a log shape and roll up, twisting the ends. Refrigerate until hard, then cut and serve the rounds cold.
Have you ever enjoyed a butter compound recipe before? What do you think you would serve this Chive Butter compound recipe on? Been to a steakhouse recently that uses a butter compound when serving their steaks (which one?)
Love making your own recipes at home try these 6 Homemade Staples, Game Day Chili and don’t forget the dessert!
6 COMMENTS
Dana
9 years agoI’m going to serve this on thanksgiving for mashed potatoes and rolls…yum!
Rosie
11 years agoChive Butter – this is what I need to do to give my dishes pizazz – and taste even better! I haven’t made compound butter before, but that is about to change – very soon – I’m excited for the Easter holiday, now my potatoes will shine, and I’ll try it with some of these other suggestions, too!
Brandy
11 years ago AUTHORI love how simple it is to make and it can really jazz up a plain meal!
Nicole Brady
11 years agoI absolutely LOVE chives. I add them to tons of stuff, including as a simple addition to cottage cheese. I’ve never made my own butter though so this would be new to me. Be I would adore it!
Kathleen
11 years agoGranulated garlic, is that the same thing as Garlic Powder? I’ve seen lots of recipes for compound butters but have never attempted one yet. I know I would like this though!
Brandy
11 years ago AUTHORKathleen-
Correct they are the same thing. We like a variety of them because they are versatile and actually have a variety of uses that I didn’t know about when we started using them!