Nothing beats the taste of freshly made butter, and it couldn’t be easier to literally whip up a batch. And once you make it, you’ll be looking for as many way to use it as possible.
My favorite flavoring for butter is chives, a throwback to my childhood summers at my family’s weekend house in Smögen on the western coast of Sweden, where wild chives were one of the few things hardy enough to survive the rough climate. This chive butter is great simply spread over bread, but I also like to let a pat of it melt over a freshly grilled piece of fish or steak or toss it with steamed vegetables. For variety, you can use whatever herb you have on hand, or even try mixing in roasted garlic or grated Parmesan.