Chive Butter

By Marcus Samuelsson |

Nothing beats the taste of freshly made butter, and it couldn’t be easier to literally whip up a batch. And once you make it, you’ll be looking for as many way to use it as possible.

My favorite flavoring for butter is chives, a throwback to my childhood summers at my family’s weekend house in Smögen on the western coast of Sweden, where wild chives were one of the few things hardy enough to survive the rough climate. This chive butter is great simply spread over bread, but I also like to let a pat of it melt over a freshly grilled piece of fish or steak or toss it with steamed vegetables. For variety, you can use whatever herb you have on hand, or even try mixing in roasted garlic or grated Parmesan.


    4 cups heavy cream

    4 garlic cloves finely chopped

    2 shallots finely chopped

    1/2 cup chopped chives

    1 tsp. salt

    Freshly ground black pepper


    1. Using an electric mixer fitted with a whisk attachment, beat the cream until butter forms, about 15 minutes. (Keep your eye on the mixer; as the butter starts to form and separate, the liquid may splash.) Discard the liquid that separates from the butter.

    2. Heat 1 tablespoon of the butter you just made in a small saute pan over medium heat. Add the garlic and shallots and saute until softened, about 10 minutes. Remove from the heat and let cool.