Chive Blossom Butter
Turn those pretty purple chive blossom into something delicious for your dinner table! Chive blossom butter is easy to make and packed with flavor.
Equipment
- Parchment paper
- Clean towel or salad spinner
Ingredients
- 1/2 cup salted butter, softened 1 stick
- 3 tbsp chive blossoms plus more for rolling
- 2 tbsp minced chives
- A pinch of sea salt
Instructions
- Harvest your chive blossoms and give them a rinse under cool water. Dry them with a clean tea towel or in a salad spinner.
- Prepare the chive blossoms by removing the petals from the flower base, leaving behind the small green stems (you can toss those in your compost).
- In a bowl, mix together the softened butter, chive blossoms, minced chive leaves, and salt.
- Lay out a sheet of parchment paper and spoon the butter into a long, thin mound. Roll the paper tightly, forming a log of butter, and twist the ends to secure.
- Put the butter in the freezer for about 10 minutes to firm it up.
- When the butter holds its shape but is still soft, unroll the paper, press chive blossom petals into each side of the log, and roll it back up.
- Chill the butter in the refrigerator for 3-4 hours or until solid.
- Remove from the parchment paper and cut into coins or serve with a cheese spreader.
Notes
- Be sure to use chive blossoms that are newly opened up. As the chive blossoms die, the middle will become pinker and the petals will get dry and papery. Fresh, tender chive blossoms are best for eating.
- If the butter is too soft to work with, pop it in the freezer for about 10 minutes. You will be able to roll it into the log shape more easily after that.
Nutrition
Serving: 1servingCalories: 103kcalCarbohydrates: 0.2gProtein: 0.2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 92mgPotassium: 15mgFiber: 0.02gSugar: 0.02gVitamin A: 495IUVitamin C: 2mgCalcium: 6mgIron: 0.1mg
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