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–+ servings
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.

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.
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Course Appetizer, spreadable
Cuisine Condiments
Servings 16 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
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