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 30, 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 2:28 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 5:52 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 7:33 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 8:53 AM on 7/30/09 | Reply ]
I love this. This looks perfect to spread on toast at breakfast

peachkins Website Link
[ Posted at 10:03 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 11:40 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 1:20 PM on 7/30/09 | Reply ]
We do love a compound butter. Oh yes!

The Duo Dishes Website Link
[ Posted at 2:19 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 3:00 PM on 7/30/09 | Reply ]
[-] wow - Guest-pigpigscorner
Great tips on making butter! Wonderful flavours too!

pigpigscorner Website Link
[ Posted at 3:56 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 4:29 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 5:27 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 5:31 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 9:28 PM on 7/30/09 | Reply ]
Oh, this looks completely addicting and I love how versatile it is - yum!

Kerstin Website Link
[ Posted at 10:32 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 11:43 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 12:44 AM on 7/31/09 | 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 3:26 PM on 8/3/09 | Reply ]

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