garlic herb butter

This garlic herb butter is rich, savory, and bursting with flavor—made with punchy garlic paste, fresh herbs, and chive blossoms for a delicate, oniony twist. It’s the secret weapon for making everything from crusty bread to grilled steak taste extra special.

why I love it:

Chive blossoms are the unsung heroes of my spring garden. They require literally nothing—no upkeep, no fuss—and in return, they burst into soft purple orbs that make everything feel a little more magical. I don’t care if the chives get woody or take over. I’m in it for the blossoms.

Sure, I love a few in a jar on the counter, but I especially love using them in the kitchen. Just one blossom can transform a dish with its delicate beauty and hint of sweet, oniony brightness. It would be a shame not to make the most of them while they last.

And this garlic herb butter might be the easiest, most satisfying way to do just that. Stir the blossoms into softened butter with a handful of minced herbs and a punchy garlic paste. What you get is something rich, salty, and deeply flavorful—layered with garlicky warmth, garden herbs, and the faintest echo of spring blooms.

I’ll happily swipe a chunk of crusty bread through it and call it lunch. How French, right?

But it’s endlessly versatile. Use it like any compound butter: smear it on crackers and top with smoked fish, dollop it into a pile of crispy-edged mashed potatoes, or finish a crusty steak with it for next-level goodness. Keep reading for tons of ideas on how to use it.

Just promise me one thing: if you have chive blossoms this spring, use them. They’re too beautiful not to eat, share, and savor.

garlic herb butter ingredients

how to make garlic butter:

1. Soften butter.
2. Mash garlic into a smooth paste.
3. Stir garlic paste, herbs, chive blossoms, salt and pepper into butter.
4. Mix until combined.
5. Use as is, or shape into a log and chill until firm.

how to remove chive blossoms from the stem:

Hold the blossom by the base and gently pull or snip the tiny petals away from the center. They should separate easily. Discard the green stem and core, and use the petals as a delicate garnish or mix-in.

tips to make the best garlic butter:

• Let the butter sit at room temperature for a few hours to soften completely before mixing-- this will keep your mixture extra smooth and lump-free, and it will save your arm.
• Make a garlic paste: mince the garlic, sprinkle with kosher salt, and use your chef’s knife to smash and smear the garlic against the cutting board until it’s perfectly smooth.
• Use really good butter. I love to splurge on Kerrygold here: it’s so grassy and buttery and that gorgeous golden color really pops.
• Use parchment paper to shape it into a tube, then chill until firm. Slice the butter tube into coins and use like a pat of butter. 
• Scatter your favorite edible flowers over the top for a gorgeous finish
• Spread a thin layer over a wooden cutting board to make a butter board.

more ways to use this delicious garlic butter recipe!

• Spread on warm, crusty bread (or just call it lunch)
• Make quick garlic bread with baguette or sourdough
• Toss with hot pasta—it's especially dreamy with orzo
• Brush over fresh focaccia or pizza crust before baking
• Slather on your favorite dinner rolls or cornbread
• Stir into risotto at the end for a silky, flavorful finish
• Fry eggs in it for a savory twist
• Stir into soft scrambled eggs for extra richness
• Melt over seared steak, shrimp, scallops, or flaky white fish
• Toss with roasted potatoes or swirl into mashed potatoes
• Finish steamed vegetables like broccoli, peas, or green beans
• Spread over grilled corn while it’s hot off the grill

more compound butter recipes to try:

black truffle butter

mustard butter

tomato butter

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