Chive and Dill Compound Butter
This Chive & Dill Compound Butter recipe is an easy way to add flavor to a main dish! This herb butter uses fresh herbs like chives and dill, and is so delicious on steak, chicken, fish and veggies!
Servings: 16 servings
Calories: 204kcal
Equipment
- Mini Muffin Pan
- Cookie Scoop
- Parchment Paper
Ingredients
- 1 lb butter unsalted, room temp
- ¾ cup dill fresh
- ¾ cup chives fresh
Instructions
- Pull out the butter and allow it to soften on the counter for about 30 minutes. 1 lb butter
- Dice your herbs (making sure they are finely chopped) and add them to the soft butter. Use a fork to stir the butter well. 3/4 cup dill 3/4 cup chives
- Using a spoon or scoop, roll into 1 tablespoon balls and place into mini muffin tins or onto a plate that will fit into your freezer.
- Freeze for 15 minutes and transfer to a plastic freezer bag. Repeat steps 3 and 4 until all of your butter is frozen.
Notes
Recipe Tips:
- I always freeze my butter balls in labeled zipper freezer bags. They are good for several months in the freezer (as long as regular butter would be good for!)
- Herb compound butter will keep in the fridge for about 5 days. After that, you'll want to make sure you store it in the freezer.
- I don't thaw these before using–just place them on top of the food that you're cooking and enjoy!
- I love making garlic herb compound butter for homemade garlic butter bread, or adding it to cooked pasta for a creamy pop of flavor.
- Some people like using their food processor to chop the herbs and mix the butter. To do this, I would first add the herbs to your food processor and, using the small chopping blade, pulse to chop. Once your herbs are finely chopped you can add the softened unsalted butter to your mixing bowl. Then mix the herbs and butter until they are combined. I haven't used the food processor myself because I find I can control the cut of my herbs more easily with a knife.
- When adding this recipe to salmon, I place the salmon – skin side down – on a roasting pan and top with a ball or two of the frozen compound butter. If you want more detailed instructions you can read this post on Grilled Salmon with Lemon Rosemary Butter.
- Compound butter for chicken is a great way to add flavor! Garlic herb butter on roasted chicken creates a savory and crispy skin that you will love!
- I prefer making butter balls but you can also make this into a butter log shape, if you would like. To make this recipe in to an herbed butter log, just transfer the mixed butter onto a piece of parchment paper or plastic wrap, roll it into a log and wrap and then refrigerate until firm. If you plan to keep it for more than 5 days, you’ll want to store it in the freezer. Then slice it whenever you are ready to add it to a dish.
- There are SO many flavor variations that you can make with compound butter. You typically see savory herb butters, but you can also make a sweet butter to top fresh bread. The combinations are endless and add so much to any meal!
Nutrition
Serving: 1tbsp | Calories: 204kcal | Carbohydrates: 0.3g | Protein: 0.1g | Fat: 22.4g | Saturated Fat: 14.2g | Cholesterol: 61mg | Sodium: 1mg | Potassium: 12mg | Fiber: 0.2g | Sugar: 0g | Calcium: 5mg | Iron: 0mg