CHIVE FLOWER COMPOUND BUTTER
PRETTY BUTTER, like, flower pretty
Firstly, I know that chive flowers aren’t necessarily the easiest find. If you have your hands on some and did a Google search for what to do with them and landed here, you’re in the right place. If you love the idea of this butter but are having trouble getting your hands on some, you can still make this compound butter without them—you’d simply add just a little more of the green part of the chive. Don’t worry, while I absolutely love the look of the flowers in this recipe, they don’t dramatically impact the flavor profile.
Making this was so easy. Honestly, it makes me want to make a whole series of compound butters. On that note, I don’t think I’ll ever host another brunch where there isn’t compound butter on the table. Try it! It’s really fun to make.
THE SHAPE. When it comes to compound butters, you can form a log like I did here using cling wrap. You can absolutely use molds as well to get more intricate shapes.
PRO TIP FOR RAPIDLY SOFTENING YOUR BUTTER.
Place your butter unwrapped into a microwave safe bowl.
Fill a mason jar or heat resistant cup with water. Heat just your water in the microwave for 3 minutes on high.
Open your microwave, quickly put your bowl of butter in next to the cup with hot water and close it into the microwave. You want to do this part quickly to keep as much hot air in the microwave as possible.
Let your butter sit in there for 10 minutes. It will be perfectly softened without being melted.
CHIVE FLOWER COMPOUND BUTTER
Ingredients
Instructions
- If you need to rapidly soften your butter, scroll up for my “pro-tip” on how to do it.
- Put your softened butter into your small mixing bowl.
- Use your rubber spatula to evenly mix your sliced chives and chive flowers into it.
- Little by little, fully mix in salt to your liking. Taste along the way to make sure it’s just the right amount.
- Lay a piece of cling wrap flat out horizontally on your counter. Roughly the size of an 8x10 sheet of paper if you’re eye-balling it.
- Use your spatula to lay your butter 2 inches from the edge of the cling wrap into a long pile roughly the length and height of a hard stick of butter. This is to achieve the look that I have. You don’t have to be too precious here, it will all come together. You can also go thinner or thicker, it’s up to you and the look you are going for.
- Fold the 2 inch over hang of cling wrap over your butter and then roll your butter into the cling wrap until all of your wrap is rolled.
- You will have a lot of over hang on both sides of your butter log. In each hand, hold a side of the cling wrap. In a quick twisting motion, using the weight of your hanging butter, flip your butter outward until your excess cling wrap is tightly twisted.
- Loosely tie your twisted cling wrap ends together.
- Freeze your butter till it’s hardened—about 15 minutes.
- Unwrap your butter and cut off its ends where the cling wrap has indented and either serve as a full log or cut in to slices.
- Enjoy it! Simply spread it on a biscuit, corn muffin, anything you want to make even more delicious and enjoy! We even melted it down onto a sliced baguette before toasting it and it was incredible. I also melted it over butter beans and added a few other spices and it was beyond delicious.
