Go Back
–+ servings
Small jars of savory Que Sera Butter tied with green gingham ribbon and topped with printed labels, arranged on a wooden board with scissors, ribbon, and label sheets.
Print Recipe
5 from 3 votes

Que Sera Butter

A savory, restaurant-style compound butter flecked with finely chopped shallots, chives (or scallions), and a hint of heat. Amazing on warm bread, grilled meats, seafood, vegetables, or baked potatoes - and so easy to make and share!
Prep Time10 minutes
Total Time10 minutes
Course: Condiment
Cuisine: American
Keyword: , chive butter, restaurant butter, savory compound butter
Servings: 24 servings
Calories: 34kcal
Author: Chris Scheuer

Ingredients

  • ½ cup very soft unsalted butter
  • 1 tablespoon finely chopped shallots
  • 1 tablespoons finely chopped chives or scallions
  • ½ teaspoon crushed red pepper flakes adjust to taste
  • ⅛ teaspoon kosher salt
US Customary - Metric

Instructions

For the butter:

  • Add the soft butter, shallots, chives (or scallions), crushed red pepper, and salt to a medium bowl.
  • Mix until everything is evenly incorporated.
  • Spoon into a serving dish or pack into jars for gifting or storage.
  • Serve with warm crusty bread, grilled meats, seafood, roasted vegetables, or baked potatoes.

For storing:

  • Refrigerator: Lasts 1 week to 10 days.
  • Freezer: Keeps beautifully for several months.

Notes

For less heat, reduce the red pepper flakes; for more heat, add a bit extra.
If using scallions, use mostly the tender green tops for the best texture.
This butter melts beautifully over steak, chicken, salmon, or grilled shrimp.

Nutrition

Calories: 34kcal | Carbohydrates: 0.1g | Protein: 0.1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 43mg | Potassium: 3mg | Fiber: 0.01g | Sugar: 0.04g | Vitamin A: 118IU | Vitamin C: 0.03mg | Calcium: 1mg | Iron: 0.01mg