Parsley Chive Butter. Fresh basil and minced garlic cloves make delicious compound butter. It’s great on steak, baked potatoes, corn on the cob, and other vegetables.
If you’ve never made compound butter, you’re going to be surprised at how easy it is. As well, as you’ll be amazed at how many ways you can use it. Compound butter can elevate even the simplest of dishes. And remember, butter is naturally keto friendly so there’s that!
Compound butter is either 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.
Parsley Chive Butter
There are a couple of ways to make compound butter. You can mix it and leave it in a container. As well, you can roll the softened mixed butter in plastic wrap and refrigerate it. Once chilled and firm, slice the butter into rounds. This is a nicer presentation for entertaining.
I loaded my Parsley Chive Butter with fresh parsley, minced chives, and a little lemon juice. You can always substitute the basil, rosemary, or whatever is growing in your garden. Also, if you’re really feeling adventurous use all those herbs in your butter.
While you’re here, check out these recipes that will be delicious with herb butter
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Parsley Chive Butter
Ingredients
- ½ cup butter unsalted, at room temperature, no substitute. I use this
- 1 tablespoon chives
- 1 tablespoon flat-leaf parsley fresh, chopped
- 1 teaspoon lemon juice freshly squeezed
- salt to taste, optional
Instructions
- Combine butter, chives, parsley, lemon juice, 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.
Nutrition
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