Garlic Chive Butter

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 sauté to bloom the garlic’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 that’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 you’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.

Ingredient Guide

Salted Butter: Adds flavor and body to the sautéed garlic base.
Garlic: Infused in warm butter to create a deep, savory foundation.
Chives: Fresh and finely chopped for a mild onion flavor and seasonal brightness.
Unsalted Butter: Used for bulk and creaminess, giving you full control over the salt level.

Shopping Made Easy

Choose fresh, firm garlic cloves; avoid any with green shoots or soft spots.
Spring chives are abundant in gardens and markets; look for bright green stalks.
For a richer finish, try high-fat butters like Amish or Irish butter.
You’ll find all ingredients at regular grocery stores, and even better quality at local co-ops or farmers’ markets.

Cooking Notes from the Kitchen

Rinse chives thoroughly to remove any hidden grit or dirt.
Gently sauté garlic; don’t let it brown or it may turn bitter.
Add herbs off the heat to preserve their color and flavor.
Use plastic wrap to roll into logs for freezing; slice into coins for portioning.
Stir in chive blossoms at the end for added aroma and a pop of color.

Can I freeze homemade garlic chive butter?

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.

How long does garlic chive butter last?

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

Can I use dried chives instead of fresh?

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

What else can I add to enhance the flavor?

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

Prep Time 15 mins

Total Time 15 mins

Cuisine: Fusion

Courses: Chris's Kitchen, Comfort Food, Sauces, Condiments & Marinades, Seasonal Recipes, Spring Recipes, Summer Recipes, Vegetarian, Weeknight Dinners

Diet: Gluten-Free, Vegetarian

Ingredients

2 tablespoons salted butter
6 cloves garlic (crushed)
2 cups chives (finely chopped)
1 lb unsalted butter (softened)

Instructions

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.