Chive Blossom Butter
A savoury compound butter fit for the elven gardens of Middle Earth, this chive blossom butter captures the fleeting flavours of spring in a fragrant spread.
Servings: 16 servings
Calories: 102kcal
Ingredients
- 2 sticks butter softened
- ¼ - ½ tsp kosher salt or to taste
- 2 tbsp plucked chive blossoms from about 5 - 6 heads
- 2 tbsp chopped fresh chives
- extra chive blossoms for garnish
- extra chopped fresh chives for garnish
Instructions
- Pick and gently wash the chive blossom heads. Spread them on a tea towel and allow them to air dry. Pluck the blossoms from the flower head. Wash, dry, and finely chop fresh chives.
- Transfer the softened butter to a mixing bowl. Use a spatula to blend the kosher salt into the butter. Add the chive blossoms and chopped fresh chives. Blend together until well combined.
- To store the butter, you can either transfer it to a jar or shape it into a cylinder. To shape the butter into a cylinder, place a large piece of cling film on the counter. Scoop the butter onto the cling film and shape into a rough cylinder.
- To garnish, sprinkle with more chives and chive blossoms and roll gently to coat the outside of the butter. Roll up tightly in the cling film to form a log. Twist the ends to form an even cylinder.
- If shaping the chive blossom butter into a cylinder, you will want to chill it before slicing so that it will retain its shape. The flavour will get stronger as the butter sits. Enjoy!
Notes
The chive blossoms can be omitted and substituted with more chopped fresh chives when not in season.
Store the chive blossom butter in the fridge for up to 1 week in the fridge or for up to 3 months in the freezer.
Nutrition
Serving: 1tbsp | Calories: 102kcal | Carbohydrates: 0.04g | Protein: 0.1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 127mg | Potassium: 6mg | Fiber: 0.02g | Sugar: 0.02g | Vitamin A: 386IU | Vitamin C: 0.4mg | Calcium: 4mg | Iron: 0.02mg
