Chive Blossom Butter

Name: Chive Blossom Butter
Prep time: 15 min
Total time: 15 min
Yield: ½ cup (125 ml)
Ingredients: ⅓ cup (15 g) chive blossoms; ½ cup (115 g) salted butter, softened; 2 tbsp chives, finely chopped

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Preparation 15 min
Chilling 2 h
Makes ½ cup (125 ml)
Freezes Yes

Prepare this aromatic butter that's not only pretty, but delicious. Much like garlic flowers and those of other fresh herbs, chive blossoms are edible. Pick them when they've opened, in the spring or early summer, before they have the chance to dry up on the plant. Simply wash and dry them before cooking.

Vegetarian
Nut-free
Gluten-free
Egg-free

Ingredients

- ⅓ cup (15 g) chive blossoms
- ½ cup (115 g) salted butter, softened
- 2 tbsp chives, finely chopped

Preparation

- Wash the chive blossoms and pat dry with a clean dishcloth. Separate 5 blossoms into 2 or 3 sections each and set aside. Remove the petals from the remaining blossoms.
- In a bowl, combine the butter, petals and chopped chives. Season with pepper.
- On a slightly wet work surface, lay out a piece of plastic wrap. Spread the butter over the centre of one end of the plastic wrap, leaving a clean border on either side. Tightly roll the plastic wrap around the butter to form a cylinder about 1 inch (2.5 cm) in diameter. Make a knot at both ends of the plastic wrap to seal in the butter. Refrigerate for 2 hours. Freeze at this point, if desired.
- On a work surface, remove the plastic wrap. Let the butter sit out for 2 minutes. Stick the reserved sections of chive blossoms to the butter. Roll the butter on the work surface to help the sections of chive blossom stick.
- Using a hot knife, cut the butter into rounds the thickness of your choice or let sit out at room temperature for a few minutes and serve with bread.

Note from Ricardo

This chive blossom butter is the perfect accompaniment to fish, poultry or meat. It not only looks beautiful but also adds delicious flavour to vegetables and is great on fresh bread.

Personal Note

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