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In the main view, one slice of chive blossom butter is clearly visible, with two more slices in the background and several chive blossoms scattered around. The slices are placed on a white and grey marble surface.

Chive Blossom Butter

Anna | The Tasty Chapter
Rich and creamy Chive Blossom Butter is a simple way to add instant flavor to your everyday meals. Made with just butter, garlic, and fresh herbs, it’s easy to prepare and full of delicious flavor.
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Prep Time 10 minutes
Total Time 1 hour 10 minutes
Course Appetizer, Breakfast and Lunch, Condiment
Cuisine French
Servings 8
Calories 109 kcal

Equipment

  • Medium-sized bowl
  • Spoon or spatula
  • Parchment paper

Ingredients
  

  • 1/2 cup unsalted butter room temperature
  • 1/4 cup fresh green chives stalks chopped
  • 4 chive blossoms, (the purple ones) 2-3 tablespoons
  • 1 clove garlic, minced or grated (optional) or 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt (omit if using salted butter)

Instructions
 

  • Soften the butter: Bring the butter to room temperature until soft and spreadable by leaving it out overnight or for several hours. Do not microwave—gentle softening preserves its creamy texture.
  • Prepare the chives, chive blossoms, and garlic: Rinse the chives and chive blossoms carefully, checking for any bugs. Then pat them dry thoroughly using paper towels. Use a kitchen knife to chop or kitchen shears to snip the chives into small pieces.
    Gently separate the tiny purple blossoms from the chive flower heads and set them aside in a small bowl. Peel the garlic clove and grate it. Set aside.
  • Mix the butter: Add the softened unsalted butter, chopped chives, chive blossoms, and garlic to a medium-sized bowl. Use a spoon or spatula to stir until evenly combined.
  • Shape into a log, wrap, and refrigerate: Spoon the softened herb butter onto a sheet of parchment paper in a line. Fold the top of the parchment paper over the butter and shape it into a log. 
    Roll the log in the paper to seal it, then twist the ends tightly. Place it in the fridge to firm up for at least 1 hour. Once the butter is fairly firm, wrap the log well in plastic wrap and store it in the fridge until ready to use.
    When chilled, simply unwrap the parchment paper and slice as needed.
  • Serve: When ready, let the butter sit at room temperature for about 10 minutes to soften slightly. Then unwrap the parchment paper and slice as needed.
    ⭐️ Last step: Please leave a comment and rating after you make this recipe.

Notes

STORING: Store chive blossom compound butter tightly wrapped in the fridge for up to 1 week or in the freezer for up to 2 months.

Nutrition

Calories: 109kcalCarbohydrates: 0.2gProtein: 0.2gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 32mgSodium: 2mgPotassium: 10mgFiber: 0.1gSugar: 0.05gVitamin A: 454IUVitamin C: 1mgCalcium: 6mgIron: 0.04mg
Keyword Butter, Chive Blossom Butter, Chive Butter, Chive Compound Butter, Chive Flower Butter, Chives, Fresh Chive Compound Butter, Garlic, How To Make Chive Compound Butter
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