cup of herb butter

It’s spring. Whether in your own garden, or in your grocery store, the first stock of fresh green veggies is arriving. Chives are a lovely way to create an herb butter. And this butter is versatile: perfect to spread on bread, or put on that backed potato or to top a steak with. Naturally, the actual ingredients here are yours to play. What and how much are up to your imagination. As always, fresh herbs are absolutely the best.

Herb Butter

Yield: Generous ½ Cup


  • 8 tablespoons (1 stick) unsalted butter, softened
  • 4 teaspoons chopped fresh flat-leaf parsley leaves
  • 2 teaspoons chopped fresh fennel fronds
  • 2 teaspoons chopped fresh chives
  • 2 pinches of kosher salt
  • 2 pinches of freshly ground black pepper


In a medium bowl, mix the butter, parsley, fennel fronds, chives, salt, and pepper. Refrigerate, covered, until needed. The butter will keep in an airtight container for 2 weeks in the fridge and 3 months in the freezer.

Source: The Blue Ribbon Cookbook by Bruce and Eric Bromberg

Photo Credit: Jennifer Davick