Make Easy Homemade Chive Blossom Butter
Homemade chive blossom butter is easy to make, endlessly versatile, and it’s as beautiful as it is flavorful.
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 8 1x
- Category: Side Dish
- Method: Assemble
- Cuisine: French
Ingredients
Scale
- 2 sticks (1 cup) of unsalted butter at room temperature (you need soft butter for this)
- 1/4 cup of finely chopped fresh chives
- A generous pinch of sea salt
- A few chive purple flowers, separated into florets
Instructions
- In a small bowl, stir the chopped chives into the softened butter. Add a pinch of salt if you like.
- Press the chive flowers onto the butter once it has been rolled into a log shape. These pretty lavender blossoms not only add a subtle oniony flavor but also make the butter look like it came from a garden party.
- On a cutting board, lay out a piece of parchment paper and scoop the butter onto the parchment paper or wax paper. Roll it into a log shape, and twist the ends. Alternatively, you could press the herb compound butter into a ramekin.
- Refrigerate until firm (about an hour), or freeze for later.
Notes
Chive blossoms are edible flowers and slightly milder than the stems. Snip them fresh and separate the florets for the best texture. Also, prep time does not include the butter chilling in the refrigerator for 1 1/2 hours.