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Joanna Gaines' Garlic-Chive Compound Butter

Garlic-Chive Compound Butter

byJoanna Gaines
Total 1 hour (includes chilling time)
Active 15 mins
Makes about 9 tablespoons
TIP: Compound butters can be stored for up to 2 weeks in the refrigerator and up to 2 months in the freezer.
  • 1/2 cup salted butter, at room temperature
  • 1 tablespoon chopped fresh chives
  • 2 to 3 garlic cloves, minced
    1. In a small bowl, beat the butter with an electric mixer on medium speed until light and fluffy. Add the chives and garlic and continue to beat until fully incorporated.
    2. Roll the butter into a 5- to 6-inch log on waxed paper or plastic wrap (if necessary, chill the butter 30 to 45 minutes to firm before shaping), then wrap, twist the ends to secure, and refrigerate.