Roasted Garlic Chive Compound Butter is an easy spring and summer recipe. Made with only several ingredients, this butter will be a lovely addition to your grilled meat, fish, vegetables or bread.
Hello, folks! How are you doing? I hope this week has been going well so far. After all, there are only three days until the weekend.
Today, I am sharing another easy and tasty recipe with chives. This compound butter with roasted garlic and chives, to be precise.
What is Compound Butter?
The compound butter is the type of butter that is mixed with herbs, spices, and other ingredients (including sweet like honey) to enhance its flavour by giving savory, sweet, or sweet and savoury notes.
You can use compound butter to boost the flavour improve the texture. For example, if your grilled or baked fish or meat look a tad dry, compound butter will help!
But honestly, in our family, we most commonly enjoy compound butter with some bread. I am telling you this thing is dangerously addictive!
How to Make Compound Butter
It’s super easy. You will need to soften butter then mix up the flavourings. You can remove the butter from the fridge 2 hours prior to making this recipe. Or you can soften it in a microwave in 2-3 short intervals (about 10-15 seconds each). I love this method as it is super quick.
Certainly, you can shape the butter into a log, if desired. But I always simply transfer it to a container or bowl.
Please remember to remove the prepared compound butter from the fridge about 15 minutes prior to serving and let soften.
Roasted Garlic Chive Compound Butter
As you can guess, I used roasted garlic and fresh chives to infuse this recipe.
You will need to make roasted garlic in advance; it requires around 45 minutes in the stove. When roasting garlic, be sure to use more garlic heads than you need. You can refrigerate any leftovers and use it any time you need it.
Plus, a little salt. That’s all, really. But you can experiment by adding other flavours, e.g., lemon zest, hot pepper, etc.
More Compound Butter Recipes
Please be sure to check more fun recipes:
I hope you like this compound butter, and you will make it soon. If you try it, please let me know in the comment section of this post below, send me an Instagram message, or share you photos adding the hashtag #havocinthekitchen.
Cheers!
Roasted Garlic Chive Compound Butter
Course: AppetizersDifficulty: Easy8-10
servings10
minutes45
minutes30
Roasted Garlic Chive Compound Butter is an easy spring and summer recipe. Made with only several ingredients, this butter will be a lovely addition to your grilled meat, fish, vegetables or bread.
Ingredients
- Roasted Garlic
1 whole head of garlic
1 tbsp. (15 ml.) extra virgin olive oil
- Roasted Garlic Chive Compound Butter
1/2 cup (1 stick or about 115 g.) unsalted butter, softened – you can also use salted
4 cloves roasted garlic – or more
1-2 tbsp. minced chives
a good pinch of salt
Directions
- Roasted Garlic
- Preheat oven to 400 degrees F (205 degrees C). Remove outer layers of garlic bulb, leaving the skins in tact and cloves attached.
- Using a knife, trim a little (about 0.5 cm) off the top of the bulb to expose the cloves. Drizzle with the olive oil.
- Wrap the individual heads of garlic tightly in two layers of foil and place on a baking sheet.
- Roast for 30 to 50 minutes depending on your preference and the size of the bulb, checking the cloves after 30 minutes. The roasted garlic is done when it is caramelized in colour and the cloves are very soft and can be pieced easily with a knife.
- Roasted Garlic Chive Compound Butter
- Soften the butter by leaving it at room temperature about 60-90 minutes before proceeding, until it’s pliable. Alternatively, you can soften it in the microwave in 2-3 short intervals (about 10 seconds each.)
- Remove the peel from the garlic cloves or squeeze the soften garlic paste, using your fingers. If the garlic paste is chunky, mince it with a knife.
- Stir in the garlic paste, chives, and salt. Mix well to distribute evenly. Try and adjust the seasoning, if needed.
- Transfer to a small bowl and let it firm – either at room temperature for about 30 minutes or in the fridge for about 10-15 minutes. You can also shape it into a log. Use the butter for bread, grilled food, or as a part of savory recipe that uses butter. When refrigerated, it firms up a lot, so I would recommend taking it out the fridge 20 minutes prior to serving. Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
Love the flavour combination here.
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