Springtime Splendor – Chive Blossom Compound Butter

Prep Time:10

Course

Condiment

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.

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To ensure smooth mixing, always begin with softened butter when preparing compound butter.

Make sure to thoroughly wash fresh herbs or flowers before incorporating them to remove any dirt or debris.

After washing, ensure that the flowers are completely dry and free from excess moisture. Moisture can cause the spoilage of the butter quicker.

I prefer using unsalted butter for making compound butters, allowing me to control the salt content.

Use the compound butter that has fresh flowers within a week since the fresh herbs spoiled quicker.

For prolonged usage the best option is the freezing. I either wrap the butter into a log using plastic wrap or portion it into ice cube trays.

The provided nutritional information is an estimate per serving and is not guaranteed for accuracy.

Servings:

Calories: 120kcal

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