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Summer Compound Butter: Garlic Chive Butter and Chili Citrus Butter
My first memory of compound butter is standing on tiptoes in my mama’s kitchen somewhere around age four, watching her fold herbs into a stick of butter like it was the most natural thing in the world. She always had a roll of it in the fridge. Holidays, birthdays, regular Tuesday nights. I would sneak a finger in when she was not looking, taste it, and grin. No salt or pepper needed at the table because the butter had already done all the work. I took it for granted back then. I did not know there was a name for what she was making. I just knew it made everything taste better.
Years later, that same love of flavored butter followed me into my own kitchen, and these two summer compound butter recipes are the ones I reach for the most once the weather turns warm. The Garlic Chive Butter is deeply savory and made for a perfectly seared steak (if you have tried my Butter Basted Steak, this is the finishing round it was waiting for). The Chili Citrus Butter brings heat, lime, and cilantro that belong on every piece of grilled seafood this season. Both come together in under ten minutes and freeze beautifully, so you can make them once and pull them out all summer long.
If you are brand new to making your own butter, start with my free Butter Basics Guide, then come right back here. Scroll down for both full recipes, my best tips, and everything you need to know about storing and serving compound butter this summer.
Watch me make both of these summer compound butter recipes from start to finish, then scroll down for the full recipes, tips, and everything you need to know about storing and serving them.
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Garlic Chive Compound Butter
- Total Time: 2 hours 10 minutes
- Yield: 1 log (about 16 tablespoon-sized rounds) 1x
Description
A savory summer compound butter made with fresh chives, garlic, and flaky sea salt. Perfect for grilled steak, baked potatoes, and warm bread. Ready in minutes and freezer-friendly.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 3 tablespoons fresh chives, finely snipped
- 2 cloves garlic, finely minced or pressed
- 1/2 teaspoon flaky sea salt (Maldon or similar)
- 1/4 teaspoon freshly ground black pepper
Instructions
- Place softened butter in a medium bowl.
- Add chives, garlic, salt, and pepper.
- Fold and press with a fork or spatula until ingredients are evenly distributed.
- Spoon butter onto parchment paper in a rough line.
- Roll into a tight log about 5 inches long and twist the ends to seal.
- Refrigerate for at least 2 hours until firm.
- Slice into rounds and serve on grilled steak, potatoes, bread, or vegetables
Notes
Storage: Refrigerate up to 2 weeks. Freeze up to 3 months wrapped in parchment inside a freezer bag. For a milder garlic flavor, use roasted garlic instead of raw. European style butter with 82%+ butterfat gives the best results.
- Prep Time: 10 minutes
- Cook Time: Chill Time: 2 Hours
- Category: Condiment
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 Log
- Calories: 102
- Sugar: 0 g
- Sodium: 50.4 mg
- Fat: 11.5 g
- Carbohydrates: 0.2 g
- Fiber: 0 g
- Protein: 0.1 g
- Cholesterol: 30.5 mg
Chili Citrus Compound Butter
- Total Time: 2 hours 10 minutes
- Yield: 1 log (about 16 tablespoon-sized rounds) 1x
Description
A bright, bold summer compound butter made with fresh lime zest, red pepper flakes, and cilantro. Designed for grilled seafood but incredible on chicken and vegetables too.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- Zest of 2 limes
- 1 tablespoon fresh lime juice
- 1 teaspoon red pepper flakes
- 2 tablespoons fresh cilantro, finely chopped
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon smoked paprika (optional)
Instructions
- Place softened butter in a medium bowl.
- Add lime zest, lime juice, red pepper flakes, cilantro, salt, and smoked paprika if using.
- Fold and press with a fork or spatula until fully combined and evenly speckled.
- Spoon butter onto parchment paper in a rough line.
- Roll into a tight log about 5 inches long and twist the ends to seal.
- Refrigerate for at least 2 hours until firm.
- Slice into rounds and serve on grilled shrimp, fish, scallops, or vegetables.
Notes
Storage: Refrigerate up to 2 weeks. Freeze up to 3 months. Adjust red pepper flakes to your preferred heat level. If you are not a cilantro fan, substitute fresh flat leaf parsley. The smoked paprika adds a subtle depth but can be omitted.
- Prep Time: 10 Minutes
- Cook Time: Chill Time: 2 Hours
- Category: Condiment, Butter
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 log
- Calories: 103
- Sugar: 0.1 g
- Sodium: 50.5 mg
- Fat: 11.5 g
- Carbohydrates: 0.3 g
- Fiber: 0.1 g
- Protein: 0.2 g
- Cholesterol: 30.5 mg
The Story Behind These Summer Compound Butter Recipes
My mama never called it compound butter. She just called it her special butter, and she made it without thinking. It was and still is a part of her pantry rituals. I grew up believing every family had a flavored butter in the fridge at all times, and it was not until I was much older that I realized how rare and intentional that habit was.
The garlic chive butter came from wanting to recreate that feeling for my own family. Something savory and simple that could sit in the fridge and make a weeknight steak feel like a celebration. The chili citrus butter happened one summer night when I was grilling shrimp for friends and wanted something brighter, something with heat and personality. I reached for limes and red pepper flakes and the rest just fell into place. One of my guests asked me three times for the recipe before she left.
Now I keep both in my freezer from Memorial Day through Labor Day. They are the first thing I pull out when company is coming over, and honestly, most of the time I make them just for us.
Why These Summer Compound Butter Recipes Work
Both butters come together in under ten minutes with ingredients you can find at any grocery store. The garlic chive butter delivers deep, savory flavor without overpowering the meat. Fresh chives add a gentle onion note and those gorgeous green flecks that look beautiful on a plate. The chili citrus butter brings brightness from fresh lime zest, warmth from red pepper flakes, and color that pops against grilled seafood.
What makes compound butter so effective as a finishing tool is the way it melts. The moment a cold round hits hot food, the butter becomes a glossy, fragrant sauce that coats every surface. You get restaurant level flavor with no extra pots, no complicated technique, and no last minute scrambling.
How to Make Summer Compound Butter Foolproof
Start with room temperature butter. I prefer homemade butter, but high-fat butter purchased from the store works well too. Room temperature butter is the single most important step. Cold butter will not incorporate herbs and spices evenly, and you will end up with pockets of plain butter. Let your sticks sit on the counter for 30 to 45 minutes before you begin.
Use fresh herbs whenever possible. Dried herbs will work in a pinch, but fresh herbs give you brighter color, better flavor, and a more beautiful finished product. If substituting dried, use about one third of the amount listed for fresh.
Do not skip the salt. Summer compound butter needs salt to bring all the flavors together, especially if you plan to use it as a finishing butter on food that is already seasoned. Flaky sea salt is my preference because it dissolves evenly.
Roll tightly in parchment paper. A tight roll gives you clean, even slices that look beautiful on a plate. If the butter is too soft to roll, pop the bowl in the fridge for 15 minutes first.
According to the Agriculture Institute, butter stored properly in the refrigerator maintains quality for one to three months, and compound butter with fresh herbs is best used within two weeks for peak flavor.
Alternative Method: Silicone Molds
If you want a more polished presentation for entertaining, press the compound butter into silicone molds instead of rolling into a log. I use small flower shaped molds and top each cavity with edible flower petals or herb leaves before pressing in the butter. Freeze until solid, then pop them out and store in a freezer bag. They make stunning individual butter portions for a dinner party or butter board
Make Ahead and Storage Tips
• Refrigerator: Store tightly wrapped in parchment paper or in an airtight container for up to two weeks.
• Freezer: Wrap in parchment, then place inside a freezer safe bag for up to three months. Label with flavor and date.
• Pre-slice before freezing: Cut rounds, lay on a parchment lined sheet, freeze one hour, then transfer to a bag. Grab individual portions without thawing the whole log.
• Thawing: Move to the fridge the night before, or slice directly from frozen and place on hot food.
• Batch prep: Make a double batch of each at the start of summer. Freeze the extras for every cookout through Labor Day.
Serving and Pairing Ideas
The garlic chive butter is made for grilled steaks, baked potatoes, roasted corn, and warm bread. Try it rubbed under the skin of a roast chicken before cooking, or tossed with hot pasta and a splash of pasta water for a quick weeknight sauce.
The chili citrus butter belongs on grilled shrimp, scallops, lobster tails, and pan seared fish like snapper or salmon. It is also incredible tossed with grilled summer squash or spread on warm cornbread.
For entertaining, set out both butters on a small marble board alongside warm bread and a dish of flaky salt for an instant appetizer that looks elevated and tastes unforgettable. Pair with my Seacuterie Board for a full summer spread.
Since this is cookout food at heart, do not forget the drink. A spicy mango mezcalita brings a smoky, sweet, slightly spicy note that suits both the garlic chive steak butter and the chili citrus seafood butter.
What You Will Need
• High quality unsalted butter (I prefer European style or Kerrygold for higher butterfat)
• Parchment paper for rolling and storing
• A good citrus zester or Microplane for fine zest
• Flaky sea salt like Maldon
• Silicone butter molds for entertaining presentation (optional)
More Butter Recipes from The Butter Edit
• Butter Basted Steak — The restaurant technique that pairs perfectly with garlic chive butter (/butter-basted-steak/)
• Spring Compound Butter — My lemon herb butter, plus a whipped lemon chive version served the French way with radishes
• Lemon Herb Butter Board — A stunning centerpiece for any gathering
• Homemade Butter in a Jar — The recipe that started it all
• Can You Freeze Butter? — Everything you need to know about storing butter
• The Butter Edit Collection — Browse all my butter recipes, guides, and boards
Summer Compound Butter FAQs
What is compound butter used for?
Compound butter is a flavored butter used as a finishing touch on grilled meats, seafood, vegetables, bread, and more. You slice a round and place it on hot food right before serving, and it melts into a rich, flavorful sauce. It is one of the easiest ways to add restaurant quality flavor to home cooking.
How long does compound butter last in the fridge?
Homemade compound butter will last up to two weeks in the refrigerator when tightly wrapped in parchment paper or stored in an airtight container. Butters made with fresh herbs and garlic are best used within the first week for the brightest flavor.
Can you freeze compound butter?
Yes. Compound butter freezes beautifully for up to three months. Wrap the log in parchment paper and place it in a freezer safe bag. For easy portioning, slice the butter into rounds before freezing so you can pull out exactly what you need.
What is the best butter to use for compound butter?
Unsalted butter is always the best choice because it lets you control the seasoning. For the richest flavor and creamiest texture, look for a high butterfat butter like Kerrygold or any European style butter with at least 82% butterfat.
What is the best compound butter for steak?
A garlic and herb compound butter is the classic pairing for steak. The garlic chive butter in this post was designed specifically for grilled steak. The savory depth of garlic and the gentle onion flavor from fresh chives complement beef without overpowering it.
Do I need to use fresh herbs for compound butter?
Fresh herbs will always give you the best color, flavor, and appearance. However, dried herbs can work in a pinch. Use about one third the amount of dried herbs compared to fresh, and keep in mind that the color will be less vibrant.
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Your Turn
I would love to hear from you. Which butter are you making first: the garlic chive or the chili-citrus? And what are you putting it on? Tell me in the comments below.
