This easy Smoked Chive Butter is a simple compound butter made from store-bought (or homemade) butter, smoked paprika, and fresh chives. It takes just minutes to prepare and adds bright, smoky flavor to bagels, biscuits, corn, sandwiches, and more.
Compound butters (also called mixed butters) are simply butter blended with other ingredients. They can be sweet—like whipped strawberry basil butter—or savory, enhanced with herbs, garlic, or even bacon. The combination of fresh chives and smoked paprika is especially satisfying: the chives add a mild onion note while smoked paprika brings a warm, charred smokiness. In our kitchen this butter frequently tops grilled corn throughout summer.
Ingredient notes
Smoked chive butter uses just a few ingredients (fewer if you start with salted butter). Here’s what to keep in mind:
- Butter – Unsalted, softened butter is recommended so you can control the salt. Make sure butter is at room temperature to mix easily. If you use salted butter, skip additional salt.
- Chives – Fresh chives deliver the best flavor. If using dried chives, start with about 1 teaspoon and adjust to taste since dried herbs are more concentrated.
- Smoked paprika – Different from sweet paprika, smoked paprika adds a woodsy, barbecue-like taste. It’s ideal for a subtle smoky note without heat.
- Salt – A pinch of coarse kosher or fine sea salt to finish and balance flavors.
Step-by-step instructions
If you can stir, you can make this. Bring butter to room temperature first so it mixes smoothly.
Step 1. In a small bowl, combine the softened butter, chopped chives, smoked paprika, and salt.
Step 2. Mix thoroughly with a fork or spatula until evenly combined. Taste and adjust salt or chives as needed.
Step 3 (optional). To shape the butter into a log for easy slicing, place the mixed butter in the center of a square of parchment paper.
Step 4. Fold the parchment over the butter and use the edge to shape a smooth log. Roll gently to even it, then twist the ends to seal. Chill until firm. For gifts or presentation, tie the ends with ribbon or twine.
👩🍳Expert tips
- Room-temperature butter. Soft butter mixes more easily; for a lighter texture, whip briefly with a hand mixer before folding in chives and smoked paprika.
- Use unsalted butter. That way you can control the final seasoning. If you start with salted butter, omit added salt.
Substitutions and variations
Customize the flavor with these simple swaps:
- Alternate smoky notes – If you don’t have smoked paprika, try a tiny bit of liquid smoke, ground cumin, chipotle powder, or a touch of chipotle in adobo. Add a little at a time and taste.
- Scallions – Swap scallions for chives for a slightly stronger onion flavor.
- Garlic – Add roasted garlic, garlic scapes, or a pinch of powdered garlic for extra depth.
- Herbs – Mix in other fresh or dried herbs like parsley, thyme, or dill to suit your dishes.
Serving suggestions
This butter is versatile—here are favorite ways to use it:
- Bread – Spread on bagels, biscuits, scones, or toast to transform simple bread into something special.
- Corn – Slather on grilled corn for a classic summer treat; it’s also excellent for sautéing vegetables.
- Grilled sandwiches – Use in place of plain butter when grilling sandwiches for an extra flavor boost.
- Eggs – Cook scrambled eggs or omelets in chive butter for a richer, savory taste.
- Potatoes – Top baked or mashed potatoes with a spoonful instead of sour cream for a smoky, herby finish.
- Butter board – Make a larger batch and serve on a butter board with bread and toppings.
Storage
Store chive butter in the refrigerator for up to one week. For longer storage, freeze for up to six months. Use a glass container with a tight lid or wrap the butter log in parchment and place in a freezer-safe bag to prevent freezer burn.
Frequently asked questions
Let butter come to room temperature, about an hour at room temperature. To speed it up, fill a glass with hot water, pour it out, then invert the warm glass over the stick of butter for 10–15 minutes. Avoid microwaving, which can melt rather than soften the butter unevenly.
Related recipes
Try these other flavored butters and savory bakes.
Whipped Strawberry Butter with Fresh Basil-
Smoked Gouda and Chive Scones
-
Kielbasa Reuben Sandwich
-
Savory Cheddar and Sage Biscuits
Made this recipe? Leave a rating and comment below the recipe. If you snapped a photo, tag @brunchandbatter on Instagram to share 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 well combined using a fork or spatula. Adjust seasoning to taste.
- Serve immediately or store in the fridge until ready to use.
To make a butter log (optional)
- Cut a piece of parchment paper about 12 x 12 inches and place the prepared butter in the center.
- Fold one side of the parchment over the butter and use the edge to shape a smooth log. Roll gently until even, twist the ends to secure, and refrigerate. Slice as needed.
Notes
- Room-temperature butter: Soft butter mixes easily. For a lighter texture, whip briefly with a hand mixer before folding in the smoked paprika and chives.
- Use unsalted butter: This lets you control the salt level. If using salted butter, omit the added salt.
Nutrition*
Calories: 100 kcal |
Fat: 11 g |
Saturated Fat: 8 g |
Cholesterol: 30 mg |
Sodium: 16 mg |
Potassium: 1 mg
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.