This easy Smoked Chive Butter is a compound butter made with store-bought butter (or homemade), smoked paprika, and fresh chives. It comes together in a few minutes and can be used as a savory spread for bagels, biscuits, corn, sandwiches, and so much more.
Compound butters, or mixed butters, are simply butters that are mixed with other ingredients. They can be sweet like this strawberry butter, or savory- made with anything from herbs, to garlic, to bacon!
The combination of chives and smoked paprika works so well together. Smoked paprika adds a bit of chargrilled taste, while the chives bring a mild onion flavor. In our house, this savory spread lives on top of grilled corn all summer long!
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Ingredient notes
Smoked chive butter has only 4 ingredients (3 if you use salted butter)! So what are you waiting for?
- Butter- Use unsalted, softened butter. Unsalted butter is preferred; that way, you can season it to your liking. Ensure the butter is room temperature so it will easily mix with the other ingredients. If using salted butter, omit the salt in the recipe.
- Chives- Fresh chives bring the most flavor, but you can use dried ones. Since dried chives are more concentrated, start with one teaspoon, then adjust seasoning as needed.
- Smoked paprika- Different from sweet paprika, this spice is a little woodsy and adds a distinct smoky taste (think barbecue). It's made from smoke-dried chili peppers that were dried over an oak fire before being ground into a powder.
- Salt- Coarse Kosher or sea salt for finishing.
Step-by-step instructions
If you can mix things, then you've got this! Ensure the butter is room temperature for easier mixing.
Step 1. In a small bowl, combine the softened butter, chives, smoked paprika, and salt.
Step 2. Using a fork, mix the ingredients until well combined. Taste for seasoning, adding more salt if needed.
Step 3. These steps are optional. If you want to store it so you can slice it into "pats" of butter, grab a sheet of parchment paper. Add the prepared butter to the center of the paper.
Step 4. Fold one side of the parchment paper over the butter, then use the edge of the paper to help shape the butter into a smooth log. Roll it back and forth gently to create an even shape. Twist the ends to secure the log.
For a fancier presentation (think hostess gifts), tie the secured ends with ribbon or decorative twine. Log-rolled butter can be stored in parchment paper in the fridge until ready to use.
👩🍳Expert tips
- The butter should be room temperature. This makes it a lot easier to stir the ingredients. For an even fluffier texture, you can whip the room temperature butter with a hand mixer, then fold in the smoked paprika and chives.
- Use unsalted butter. This allows you to control the final amount of salt. If using salted butter, omit the salt from the recipe.
Substitutions and variations
Even though the ingredient list is short, you can still make it your own. Try some of these suggestions:
- Smoky flavor- If you're still looking for a smoky taste, but don't have smoked paprika, then liquid smoke, cumin, chipotle powder, or chipotle in adobo will also give you a smoky taste. Start with a small amount and taste as you go.
- Scallions- In place of the chives, you can use scallions.
- Roasted garlic- Try adding roasted garlic, fresh garlic scapes, or dried garlic.
- Herbs- Feel free to use a combination of fresh or dried herbs.
Serving suggestions
There are endless ways to use this chive butter. What will you try?
- Bread- Bagels, biscuits, scones, oh my! Spread it on your favorite bread and turn anything plain into a taste explosion.
- Corn- This spread was made for corn. Slather it on grilled corn for the ultimate summer treat. Don't stop at just corn; use it to sauté all kinds of veggies.
- Grilled cheese- Omit the boring old butter, and grill your sandwiches in chive butter for added flavor.
- Eggs- Ramp up your scrambled eggs by cooking them in chive butter.
- Potatoes- Skip the sour cream, and add smoked chive butter to baked potatoes. Got mashed potatoes? Even better!
- Butter board- Try making a big batch and serving it butter board style.
Storage
Chive butter can be stored in the fridge for up to one week. It can also be frozen for up to 6 months.
When storing butter, choose a glass bowl with a tight-fitting lid, or you can store it in parchment paper. When freezing, wrap tightly and place in a freezer-safe bag for best results.
Frequently asked questions
The best way to soften butter is to allow it to come to room temperature. About an hour before you are ready to use it, take the butter out of the fridge and let it sit at room temperature. To speed things up, add hot water to a glass. After you fill up the glass, pour it out. Then, set the hot glass over your stick of butter. Wait about 10 to 15 minutes, and the butter will soften. Avoid using the microwave to soften butter, as this often leads to butter that is melted rather than softened.
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Made this recipe? I'd love to hear about it. Please leave a ⭐⭐⭐⭐⭐ rating and comment below the recipe. Snapped a photo? Tag @brunchandbatter on Instagram so I can see your creation!
📖Recipe
Smoked Chive Butter
Equipment
- spatula
- parchment paper for rolling optional
Ingredients
- 4 ounces (1 stick or 8 tablespoons) unsalted butter, room temperature
- 1 tablespoon chopped fresh chives
- ¼ teaspoon smoked paprika
- ¼ teaspoon Kosher or fine sea salt
Instructions
- Add the softened butter, chives, smoked paprika, and salt to a small bowl. Mix until it is well combined using a fork or spatula. Adjust for seasoning by adding more salt, or chives to taste.4 ounces (1 stick or 8 tablespoons) unsalted butter, room temperature, 1 tablespoon chopped fresh chives, ¼ teaspoon smoked paprika, ¼ teaspoon Kosher or fine sea salt
- Serve immediately or store in the fridge until ready to use.
To make a butter log (optional)
- Cut off a piece of parchment paper (about 12 inches by 12 inches). Add the prepared butter to the center.
- Fold one side of the parchment paper over the butter, then use the edge of the paper to help shape the butter into a smooth log. Roll it back and forth gently to create an even shape. Twist the ends to secure. Store the butter log in the fridge. When ready to use, unroll and slice off the desired amount.
Notes
- The butter should be room temperature. This makes it a lot easier to stir the ingredients. For an even fluffier texture, you can whip the room-temperature butter with a hand mixer, then fold in the smoked paprika and chives.
- Use unsalted butter. To better control the amount of salt, use unsalted butter. If using salted butter, you can omit the salt from the recipe.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
Evangeline M. says
Oh my! How delicious. I have to admit I forgot an ingredient and had to start again but so glad I did. We put this on our corn while grilling out (slathered this butter on, a little salt and pepper and wrapped in tin foil). So incredible. Next day I also made the hubby a grilled cheese and used this to take it up a notch (or three!). Thanks for a great idea!
Jennifer says
What a great idea for grilled cheese! So glad you liked it.