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Chive Flower Butter

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Tips

  • Flower chives are stronger than regular chives.
  • These lose their flavor while they cook, so they are best sprinkled on at the end of cooking when they are still raw.

Ingredients

  • 1 pound butter, softened
  • 1 cup finely snipped chive with blossoms, finely chopped

Directions

  1. Let butter sit at room temperature until soft. Whip until fluffy.
  2. Thoroughly wash chives and blossoms. Dry and then snip or mince. Mix thoroughly into butter, stirring until evenly distributed.
  3. Store in refrigerator until ready to use. Can be frozen as well.
  4. For garnish, place a whole chive blossom on bread and butter plates.
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