Parsley Chive Butter, flavored butter is also known as compound butter. It’s an amazing low-carb condiment and perfect for those following the ketogenic diet. It’s one of the best ways to add both great flavors to any meal. Try adding this butter to steak, chicken, fish, and roasted vegetables.
Making flavored butter adds sophistication to any meal. Try adding to french bread, dinner rolls or on your favorite filet.
The basic ingredient is butter mixed with herbs, spices, or other ingredients such as cheese, nuts or even berries. If you can’t eat butter, use ghee, lard, duck fat, or virgin coconut oil.
Compound butter takes just a few minutes to prepare and will last for several months when frozen.
How do I make Parsley Chive Butter?
There are a couple of ways to make compound butter. You can mix it and leave it in a container (these bowls are perfect). As well, you can roll the softened mixed butter in plastic wrap and refrigerate it. When firm, slice the butter into rounds to serve individually. This is a nicer presentation for entertaining.
I loaded this butter with diced parsley and chives. Fresh parsley will give you a stronger, more aromatic flavor.
You can make compound butter savory with herbs and spices or sweet with fruit and jam. I made Strawberry Butter and it is fantastic on hot biscuits and homemade bread.
Compound butter can elevate even the simplest of dishes.
And remember, butter is naturally keto-friendly so there’s that!
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Parsley Chive Butter
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- ½ cup butter at room temperature, I use this
- ⅓ cup chives fresh, finely chopped
- 1 tablespoon flat-leaf parsley minced
- salt optional
- Combine all ingredients (and salt if adding) in a bowl. Mix well. Transfer mixture to a condiment bowl and cover with plastic wrap. Refrigerate until ready to use. Allow to come to room temperature to use.
- Or roll into a log about 1 and 1/2 inch thick. Twist the ends to close. Refrigerate at least one hour or until firm. Remove from refrigerator and slice into 1/2 inch ‘coins’ when ready to use.
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