Basil and Chive Flavored Homemade Butter

Basil and Chive Flavored Homemade Butter Recipe

Nope, this is not ice cream. I can't believe it's butter! This recipe is ultra simple; all you need is a food processor and heavy cream. I always make butter whenever I have leftover heavy whipping cream from making desserts (usually from making cake frosting).

The flavored butter can be used as a spread for sandwiches, in pasta or as a garnish for a juicy steak; the possibilities are endless. How you flavor the butter is up to you and what you have in your pantry. I had some sweet basil and garlic chives from my garden. You'll never waste your remaining cream again.

For the more traditional method, check out the tip section.


Yields: 1 cup

1 cup heavy whipping cream
4 cups sweet basil leaves
2 tablespoons garlic chives, finely snipped
1 teaspoon garlic powder
1/3 teaspoon green peppercorns, coarsely crushed
1 tablespoon agave nectar
1 tablespoon lemon juice
1/2 teaspoon fleur de sel de Guérande (or regular salt)


Blanch (dip for 15 seconds in boiling water then transfer in an ice bath) the basil, drain, then pat dry on a paper towel. Roughly chop.

Place the heavy cream in a food processor. Use the fastest speed to churn the butter. Pulse until the cream becomes buttery and creamy. Add the rest of the ingredients. Pulse one more time. Transfer to a butter crock (or a ramekin that you seal with plastic wrap) and chill it for at least 30 minutes before using. You can store this in the refrigerator up to 2-3 days.


I used this butter for my croquette sandwich.


Blanching the herbs will help maintain a bright green color.

Adding lemon juice prevents the herb from turning black. I heard on NPR that you could also add a pinch of ascorbic acid to keep herbs green.

I always make extra to vacuum-seal and store in the freezer for future use. Just place the extra in an ice-cube tray and freeze it. Transfer the ice-cubes 3 by 3 into bags with wax paper in between, then vacuum-seal and place back in the freezer. I think it's the best way to keep the same flavor without getting freezer burn. I keep them exactly the same way I would with extra pesto or meat tenderizer for poultry. You can store them up to 3 months.

When I was a kid, I visited a farm in Normandy where I learned how to make real, traditional butter. First, the cream should be raw (without stabilizers) and come from a grass-fed cow. You place a (clean) marble inside a sealable container like a cocktail shaker, and add the chilled heavy cream. - (In the olden days, the cream was placed in a sealed wooden bucket with a built-in centered beater) -. Cover and shake for about 10-20 minutes, until the there is cream forming and the marble is coated with cream as well. Strain the cream through a cheesecloth. Squeeze out as much liquid as possible. The excess liquid is buttermilk to add a complex tang flavor to your dishes (use it for making pancakes, waffles, a cold cucumber soup, Ranch salad dressing or vegenaise which is a vegetarian mayonnaise that I make, I'll post the recipe soon). Wash the butter through tap water until the water is clear to ensure a sweet taste; otherwise it'll turn sour. Press and remove as much liquid as possible. The butter will be naturally yellow and fragrant.Transfer into a butter bell and chill. You can store this butter for up to a week. You'll approximately get half the initial amount. Voilà!

Published By: Jacqueline Pham on July 29, 2009.


[-] Julia @ Mélanger - Guest-JuliaMlanger
Wow! I thought this was holy moly guacamole at first. How amazing that you learned how to make butter in Normandy. I often have left over cream and don't know what to do with it. So have to try this!

Julia @ Mélanger Website Link
[ Posted at 12:28 AM on 7/30/09 | Reply ]
When I first saw the post, I thought - "Oh, yes, flavored butter, I must remember to make some when we have company". I never thought you'd actually make the butter. What a great idea! Another cooking project to try.

Jen of a2eatwrite Website Link
[ Posted at 3:52 AM on 7/30/09 | Reply ]
[-] Foodie with Little Thyme! - Guest-cassie
great idea. I will try this the next time I have left over cream. Also, love the history.

cassie Website Link
[ Posted at 5:33 AM on 7/30/09 | Reply ]
This looks decadent. Love fresh butter and what a great idea to use the leftover cream for this.

veron Website Link
[ Posted at 6:53 AM on 7/30/09 | Reply ]
I love this. This looks perfect to spread on toast at breakfast

peachkins Website Link
[ Posted at 8:03 AM on 7/30/09 | Reply ]
Jacqueline, thanks so much for your comment on my blog, and for reading! I'm so glad it brought me to yours--your blog is just beautiful, and your photography is stunning. I am so looking forward to trying some of your vegetarian Vietnamese dishes!

Ricki Website Link
[ Posted at 9:40 AM on 7/30/09 | Reply ]
This is such a great idea! I hate wasting herbs and cream, so you know, this is perfect for those occasions.

Gastronomer Website Link
[ Posted at 11:20 AM on 7/30/09 | Reply ]
We do love a compound butter. Oh yes!

The Duo Dishes Website Link
[ Posted at 12:19 PM on 7/30/09 | Reply ]
WOW! I am SO glad I found this site! AMAZING! And that butter! OH just another reason to slather butter all over everything!!

Teanna Website Link
[ Posted at 1:00 PM on 7/30/09 | Reply ]
[-] wow - Guest-pigpigscorner
Great tips on making butter! Wonderful flavours too!

pigpigscorner Website Link
[ Posted at 1:56 PM on 7/30/09 | Reply ]
[-] butter - Guest-doggybloggy
what a great idea that has so many options - and washing the butter is a great tip!

doggybloggy Website Link
[ Posted at 2:29 PM on 7/30/09 | Reply ]
Hi Jackie! Looks like a good recipe (except the cream of course)-I bet I could make a nice vegan version of it :)

As to your question, I buy my spelt flour--I get it from the bulk bins at Whole Foods!

Nora Website Link
[ Posted at 3:27 PM on 7/30/09 | Reply ]
[-] what? - Guest-JessicaFoodmayhem
What left-over cream? JK, it's a great tip!

Jessica@Foodmayhem Website Link
[ Posted at 3:31 PM on 7/30/09 | Reply ]
[-] Yummy! - Guest-Miakoda
I can't tell you how much I love flavored butter- garlic, mint, shallots...endless possibilities! It just makes it seem so much more healthier somehow. Looks gorgeous!

Miakoda Website Link
[ Posted at 7:28 PM on 7/30/09 | Reply ]
Oh, this looks completely addicting and I love how versatile it is - yum!

Kerstin Website Link
[ Posted at 8:32 PM on 7/30/09 | Reply ]
Yum! That looks delicious. What a great idea to use the food processor to make butter. Will do soon :)

Eralda Website Link
[ Posted at 9:43 PM on 7/30/09 | Reply ]
[-] butter - Guest-sangeetakhanna
this is a good idea to make flavored butter...we make butter and ghee at home and white butter is a favorite at my place...
my hubby likes garlic butter n i'll try this one cuz i have lots of basil in my garden..

sangeeta khanna Website Link
[ Posted at 10:44 PM on 7/30/09 | Reply ]
Nicely done Jackie. I assumed you just made some compound butter with herbs, but you went all out and made it from scratch. And you know what, I almost never use up the heavy cream when I buy it and it ends up in the trash. Now I know what I will do next time.

Sara Website Link
[ Posted at 1:26 PM on 8/3/09 | Reply ]

Order my latest book:
Banh Mi

Related Posts


Recent Posts

15 Fall Dessert Recipes for Dinner Parties
15 Fall Dessert Recipes for Dinner Parties
Soyrizo Mushroom Patties
Soyrizo Mushroom Patties
Mango Salsa Appetizers
Mango Salsa Appetizers
Turkey Noodle Stir Fry Recipe
Turkey Noodle Stir Fry Recipe