My mom is what you would call a busy body. Always out and about: gardening, cooking, cleaning… running a business. She also happens to be an amazing cook. This Saturday morning as I was doing my errands, she texted me images of her latest creation.
Very pretty. Why aren’t mine like that?
Interesting, show me more.
This does not look appetizing.
I can see this tasting great with mashed potatoes, toasted bread, or on a steak. Although this is not the healthiest recipe, something like this should definitely be shared.
Chive Blossom Butter
Adapted from Popayan www.recettes.qc.ca
50 – 60 Chive flowers with ½ inch of the stem attached, finely minced
1 lb Unsalted butter, room temperature
1 ½ Lemons, juiced
¼ cup Extra-virgin olive oil
Salt as desired
- In a large bowl, mix the butter, lemon juice, and the olive oil together with a wooden spoon. Then, add the minced chive blossoms.
- At this point you can either fill ramequins with the butter-chive blossom mixture or you can mold them into individual sized portions as seen above.
Individual sized portions
- Mold the butter-chive blossom mixture into a roll and wrap in wax paper and then in plastic wrapping.
- Place in the freezer.
- When the mixture has hardened, unwrap, and cut into individual sized portions
Makes one pound of butter.