A savoury compound butter with fresh chive blossoms and chopped chives, capturing the fresh oniony flavour of spring.
Chive Blossom Butter
A savoury compound butter with fresh chive blossoms and chopped chives, capturing the fresh oniony flavour of spring.
Ingredients
- 2 sticks butter softened
- 1/4 – 1/2 teaspoon kosher salt or to taste
- 2 tablespoons chive blossoms plucked from about 5-6 heads
- 2 tablespoons fresh chives chopped
- chive blossoms extra, for garnish
- fresh chives extra chopped, for garnish
Instructions
- Gently wash the chive blossom heads and let them air-dry on a tea towel. Pluck the individual blossoms. Wash, dry, and finely chop the fresh chives.
- Mix the softened butter with the kosher salt. Fold in the chive blossoms and chopped chives until evenly combined.
- Transfer the butter to a jar, or shape it into a log using cling film.
- For a garnished log, scatter extra chives and blossoms over the butter, roll gently to coat, then wrap tightly and twist the ends to form an even cylinder.
- Chill a shaped log before slicing. The chive flavour becomes stronger as the butter rests.
Notes
If chive blossoms are unavailable, substitute additional chopped fresh chives. The source recipe card recommends refrigerating for up to 1 week or freezing for up to 3 months.
Nutrition
Calories: 102kcalCarbohydrates: 0.04gProtein: 0.1gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 30mgSodium: 127mgPotassium: 6mgFiber: 0.02gSugar: 0.02gVitamin A: 386IUVitamin C: 0.4mgCalcium: 4mgIron: 0.02mg
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Source: Rhubarb & Lavender
Category: Uncategorized