Place all the ingredients in a bowl and mix with a fork/spoon until well combined.
Enjoy with bread, roasted or baked potatoes, steak….
Notes
Use real butter and no butter substitutes.
The amount of chives as well as Parmesan can be adjusted to your taste.
Instead of Parmesan Grana Padano or Pecorino can be used. If you like more flavorful butter – use pecorino cheese. However this cheese is stronger and saltier so be careful how much you add in.
This recipe can be easily doubled. However, because it contains fresh chives, I suggest making it in small portions, especially when you know you can’t use it within a few days.
Store in a jar/ramekin or wrapped in plastic wrap in the fridge.
When stored properly, this compound butter should last up to 1 week.