Chive Butter

Chive Blossom Compound Butter

Compound butters are very handy and can elevate a dish to the next level. Eat it on crusty bread, top on a piece of fish, smear on a scone, or brush on grilled vegetables or baked potatoes. Simple steak can be enhanced with herb butter and make it a really restaurant-worthy dish.

Chive Butter 5

One of my favorite compound buttes is chive blossom butter. I have a small patch of chives in my garden that come back every year; by mid May-June they are welcoming bees and bumblebees. 

I make this butter with both, chive prongs and blossom. But the flowers are so pretty and the tiny, pinkish-purple flower petals add soft playfulness to the robust herbaceous-garlicy flavors.

Chive Blossoms

How to make compound butter from chive blossoms?

Collect the chive blossoms when they are just opened and haven’t gone into seed. Wash them thoroughly and let them fully dry.

Bring the butter to room temperature.

With a scissor or knife, snip the bell like flowers and give them a rough chop. Add them to soft butter and mix them well. Sprinkle with sea salt or any finishing salt of your choice.

Chive Butter2 3

Chive blossom compound butter can be stored in a refrigerator for a week, and it also freezes very well. For a simple solution, put the butter in the center of the plastic wrap in the form of a log. Wrap the plastic around the butter and roll into a cylinder.  You can place them in a freezer bag and store in freezer.

I like to use ice cube trays to make small serving size cubes. I scoop in the butter while it is still soft and fill the tray with it. With a spoon or a knife I press it down. I cover the trays with plastic wrap and tray cover and store in the freezer for future use. 

The good thing about this method is that I can individually pop out the butter cubes when I need to.

Chive Butter

Spread this chive blossom compound butter on a piece of toast or let it melt on a freshly grilled fish or steak.
Print Recipe
Chive compound butter.
Prep Time:10 minutes


  • 1/3 cup fresh chive blossoms
  • 200 grams unsalted butter room temperature
  • Sea salt


  • Bring the butter to room temperature until softened. Do NOT microwave!
  • Thoroughly wash and dry the chives flowers; have them completely dry.
  • Use the kitchen scissor, snip off the tiny flower end and give them a rough chop.
  • Add the chopped blossoms to softened butter and combine them together.
  • Sprinkle the sea salt and fold to combine.
  • Scoop in the compound chive butter into the ice cube tray indentations and press them in with spoon or offset spatula.
  • Chill or freeze.
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