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garlic chive butter in jars with chives on the table

Spring and early summer are the perfect time to take advantage of fresh garden herbs, and this garlic chive butter is a celebration of that seasonal abundance. Part of my In Season series, this simple yet deeply flavorful butter is a great way to preserve the vibrant, oniony taste of chives while elevating everyday meals with minimal effort.

The idea came to me while prepping a batch of garlic for roasting, and I thought, why not combine it with the armful of fresh chives I had just harvested? A quick sautรฉ to bloom the garlicโ€™s flavor, a handful of finely chopped chives, and a good blend of salted and unsalted butter come together to create a rich, aromatic spread thatโ€™s as versatile as it is delicious. Use it on toast, melted over grilled meats or vegetables, or package it up for gifting to friends and neighbors.

Best of all, this Garlic Chive Butter is one of those make-ahead ingredients youโ€™ll keep reaching for. You can customize it with your favorite herbs, spices, or even chive blossoms. It stores well in the fridge and freezes beautifully too.





Yes, you can freeze it easily. Roll it into a log using plastic wrap and store it in the freezer. Slice off what you need, when you need it.

It will keep on the counter for up to 2 weeks or in the fridge for several months. If frozen, itโ€™s best used within 6 months.

Fresh chives are best for flavor and texture, but in a pinch, dried chives can be used. Just reduce the quantity since theyโ€™re more concentrated.

Try adding black pepper, smoked paprika, chili flakes, or even lemon zest. Customize it to match your taste or your main dish.

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Prep Time 15 mins Total Time 15 mins

Ingredients

Instructions

Video
  1. In a saucepan over medium-low heat, melt the salted butter. Add crushed garlic and stir occasionally. Once small bubbles appear at the edges, remove from heat.
  2. Add the chopped chives and softened unsalted butter to the saucepan off the heat.
  3. Stir until the mixture is fully combined. Add a pinch of sea salt if desired.
  4. Transfer to containers with lids, or roll into a log with plastic wrap to freeze.
  5. Store in the refrigerator for up to 3 months, or keep at room temperature for up to 2 weeks.
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I'm Chris

Welcome to my kitchen, where Caribbean flavor takes center stage. Since 2009, I've been sharing recipes, stories, and memories that celebrate the food I grew up with and the people who taught me how to cook.

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