Chive Blossom Compound Butter
Soft, pretty, and useful on almost anything savoury. Make a log, keep it in the freezer, and slice off rounds as needed.
Servings 8 servings
Ingredients
- 1/2 cups unsalted butter softened to room temperature
- 1/3 cups chive blossoms florets separated from stems
- 1 tbsp. fresh chives finely chopped
- 1/3 tsp. flaky sea salt
- 1/2 tsp. lemon zest
Instructions
Combine Ingredients
- Place 1/2 cup unsalted butter, softened to room temperature, in a bowl. Add 1/3 cup chive blossoms, florets separated from stems, 1 tablespoon fresh chives, finely chopped, 1/3 teaspoon flaky sea salt, and 1/2 teaspoon lemon zest. Fold together gently with a spatula until evenly combined. Do not overmix or the butter will turn purple.
Form the Log
- Form the log: Spoon the butter onto a sheet of parchment paper. Shape into a rough log about 4 cm in diameter. Roll the parchment around it and twist the ends to seal.
Chill
- Refrigerate for at least 60 minutes until firm. Slice into rounds to serve.
Notes
Use on grilled steak, roasted chicken, steamed new potatoes, corn on the cob, or warm bread. Freezes well for up to 2 months. Slice rounds directly from frozen.