If your chive blossoms are in bloom right now, stop everything. We’re making butter. Not just any butter – chive blossom butter. It’s really simple – here’s how!
This chive blossom butter is everything – make it once and it earns a permanent spot in your hostess repertoire. Simple, stunning, and completely impressive. These are the small details that take any gathering to the next level and make you look like the hostess who has it all together (even when you don’t).
What Are Chive Blossoms?
If you’ve ever grown chives in your garden, you know these well. They’re the pretty purple pompom flowers that appear at the top of the chives in late spring and early summer. Most people admire them and move on, but most don’t know that they’re edible.
Chive blossoms have a mild, delicate oniony flavour and they add the most stunning pop of purple colour to anything they touch. Think of them as nature’s garnish. Free, beautiful, and growing right in your backyard. I absolutely love a edible flowers – I’d put flowers on everything if I had my way.
I’ve grown chives as a part of my French herb garden for years (find out how to make your own here). A herb garden is simple to grow and so satisfying. All the herbs you love, growing right in your backyard and just a few steps away. They elevate recipes in the most simple, nutritious way.
Why You’ll Love This Chive Blossom Butter Recipe
This recipe is my kind of simple – and yet the result looks and tastes like something straight off a restaurant charcuterie board. Softened butter, fresh chives, a pinch of sea salt, and those gorgeous purple blooms folded right in. It truly couldn’t be simpler to make. Charles even makes his own butter on the days he has time (it’s shockingly simple but a great reminder that I married the right guy).
It’s stunning spread on warm crusty bread (mmm, fresh sourdough), tucked under the skin of a roasted chicken, melted over steamed vegetables, or dolloped on a perfectly cooked steak. It melts like pure magic over everything. Consider this a warning – you may never go back to regular butter…
How to Prepare Chive Blossoms
Before you get started, here’s all you need to know about prepping the blossoms: Simply pluck the individual florets off the flower head – they pull apart easily and each tiny purple piece is edible. Give them a gentle rinse under cold water and pat them dry before adding to your butter. That’s truly all there is to it.
Chive Blossom Butter
Stunning and delicious, this impressive flavoured butter will earn you a gold medal in hosting this summer!
Ingredients
- 1 cup 2 sticks unsalted butter, softened to room temperature
- 2 tablespoons finely chopped fresh chives
- ¼ cup chive blossom petals
- ½ teaspoon flaky sea salt or more to taste
Instructions
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Allow your butter to soften fully at room temperature – this makes it much easier to work with and ensures everything incorporates beautifully.
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In a medium bowl, combine the softened butter, chopped chives, and sea salt. Mix until well combined. Gently fold in the chive blossoms, being careful not to crush them – you want those pretty purple petals to stay intact as much as possible.
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Taste and adjust salt as needed. Lay a sheet of plastic wrap flat on your counter and spoon the butter onto it in a log shape. Roll tightly, twisting the ends to seal. Refrigerate until firm, about 1 hour, or freeze for later.
Pro Chive Butter Tips
Make it ahead. This butter freezes beautifully – wrap the log tightly in plastic wrap and then in foil, and it will keep in the freezer for up to 3 months.
Slice off what you need straight from frozen. Future you will be very grateful. Serve it right. For the most stunning presentation, slice the log into rounds and arrange on a small plate or board alongside warm bread.
Mix it up. The purple blooms against the pale butter are genuinely one of the prettiest things you’ll put on a table this spring. Mix it up. Try adding a little lemon zest for brightness, or a pinch of black pepper for a subtle kick. Both are wonderful additions.
More Garden Inspiration
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