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