Garlic and Onion Chive Butter

This easy-to-make Garlic and Onion Chive Butter is fabulous spread on baguette slices, as garlic bread, and topped on steak and potatoes. Its uses are limited only by your imagination.

Course Condiment

Cuisine Canadian

My Island Bistro Kitchen Barbara99

Ingredients

½ lb (225g) butter, softened at room temperature
2 tbsp finely chopped fresh onion chive stems
4-5 onion chive flower heads, blossoms separated and coarsely chopped (optional)
1-2 garlic cloves minced or very finely chopped (*See Note below)

Instructions

Soften butter at room temperature for at least an hour or more. Do not soften butter in the microwave.
Finely chop tender onion chive stems. If using chive flower heads, separate the small individual blossoms from the heads and coarsely chop them. Mince or finely chop the garlic cloves.
In bowl, mix the chopped chives, blossoms (if using), and garlic with the soft butter. Mix well to combine. Using either parchment paper or plastic wrap, form the compound butter into a log shape, approximately 1.5” – 1.75” inches (3.81cm – 4.45cm) in diameter. Twist and secure ends of paper or plastic wrap. To keep the round shape, you may find it beneficial to place butter log inside a cardboard tube from an empty roll of paper towels. Cut tube open, place butter log inside, and secure cardboard tube shut with pieces of tape. Place in airtight container and refrigerate several hours until butter is hard. Remove log from packaging and cut into slices of desired thickness. Alternatively, the butter can be packed into small silicone molds, refrigerated, and popped out of molds when hardened.
Keep butter refrigerated until just before serving, allowing it to come to room temperature for spreading. Butter will keep, in an airtight container, in the refrigerator for approximately one week or so. For longer storage, store butter in an airtight freezer container in freezer for up to 3 months.

Recipe Notes

Yield: ½-pound compound butter

Note 1: If desired, garlic salt may be substituted for freshly chopped garlic, in which case, it is recommended to use unsalted butter and start with ¼ tsp garlic salt then do a taste test to see if more garlic flavor is desired.