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.
- 1 lb unsalted butter, room temperature
- 1 tablespoon granulated garlic
- Handful of chives
- Salt, to taste
- 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.