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.

Add the chopped chives and softened unsalted butter to the saucepan off the heat.

Stir until the mixture is fully combined. Add a pinch of sea salt if desired.

Transfer to containers with lids, or roll into a log with plastic wrap to freeze.

Store in the refrigerator for up to 3 months, or keep at room temperature for up to 2 weeks.