Bright green chive plant with pink blooms.

Spring has sprung and so have the chives!

You’ll love this chive compound butter with blossoms. It can be made in just a few minutes, and the flowers add beauty as well as flavor.

Pale yellow log of butter on a wood board. There are slices of the butter as well as some fresh chives with pink blossoms and more butter spread on a piece of bread. There's a nutcracker in the foreground who looks like a chef.

What’s Better Than Butter?

This chive compound butter with chive blossoms – it’s not only delicious with it’s delicate chive flavor, but it’s beautiful with it’s pink and green specks all throughout. It will keep in the fridge for months if you don’t eat it sooner.

Butter vs. Margarine: Which Is Healthier?

The margarines I grew up with were not as healthy as plain old real butter, but there are some healthier options these days. In my research I have found that there are many debates on the issue of which is healthier, but in the end I, like Julia Child will always choose butter over margarine. Here is just one article on the subject if you care to read it.

Step-by-Step Instructions

Mince chives and separate the petals from the base of the blossom.

Two sticks of butter, minced green chives and pink chive blossoms on a wood board.

Pink chive petals laying on a beautiful wood board.

Mix room temperature butter, chives, blossoms (or more chives), and salt with a stand mixer using the “whisk” attachment until fully blended, or you can also mix with a fork in a bowl, but it will just take longer. A LOT longer.

Two sticks of butter, minced green chives and pink chive blossoms in a steel bowl of the stand mixer.

Place chive butter on a sheet of plastic cling wrap to form a log and twist the ends to secure (like a candy wrapper).

A mound of butter with pink and green flecks laying on a piece of cling film, on a board.

Pale yellow log of butter with pink and green flecks on a wood board.

Refrigerate until firm.

Chive Compound Butter with Blossoms

Stacey Mincoff

You’ll love this chive compound butter with blossoms. It can be made in just a few minutes, and the flowers add beauty as well as flavor.

Print Recipe Pin Recipe

Course Appetizer, spreadable

Cuisine Condiments

Servings Servings

Calories 102 kcal

Ingredients

8 Ounces Unsalted Butter (2 sticks)
1/4 Cup Fresh Chives (4 Tablespoons – minced)
1/4 Cup Fresh Chive Blossoms (4 Tablespoons – petals separated from the base of the blossom)
1 Teaspoon Himalayan Salt (or any salt)

Instructions

Mince chives and separate the petals from the base of the blossom.
Mix room temperature butter, chives, blossoms (or more chives), and salt with a stand mixer using the “whisk” attachment until fully blended, or you can also mix with a fork in a bowl, but it will just take longer.
Place chive butter on a sheet of plastic cling wrap to form a log and twist the ends to secure (like a candy wrapper).
Refrigerate until firm.

Notes

You can skip the mixer and stir ingredients together with a fork for less clean up, but takes quite a lot longer.

I don’t recommend using the stems of the flowers because they are a bit woody and harder to chew.

Nutrition

Calories: 102kcalCarbohydrates: 1gProtein: 1gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 30mgSodium: 147mgPotassium: 7mgFiber: 1gSugar: 1gVitamin A: 409IUVitamin C: 1mgCalcium: 5mgIron: 1mg

Keyword Compound Butter, Condiments,, Dips and Spreads, Edible Flowers, Herbs and Spices, Spring, Vegetarian

Tried this recipe?Let us know how it was!

Chive Compound Butter with Blossoms

Spring has sprung and so have the chives!

What’s Better Than Butter?

Butter vs. Margarine: Which Is Healthier?

Step-by-Step Instructions