Chive Blossom Butter

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.

Yum!

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

1. In a large bowl, mix the butter, lemon juice, and the olive oil together with a wooden spoon. Then, add the minced chive blossoms.
2. 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

4. Mold the butter-chive blossom mixture into a roll and wrap in wax paper and then in plastic wrapping.
5. Place in the freezer.
6. When the mixture has hardened, unwrap, and cut into individual sized portions

 

Makes one pound of butter.

 

Bon appetit!