Chive flower butter

    1 day 10 min

    A delightful butter to be used on your first new potatoes from the garden. Or add to sauces use as you would any butter. It's special sliced as rings and served next to homemade bread. But my all time favourite is to serve it melted with fresh shellfish.


    Hampshire, England, UK
    2 people made this

    Serves: 12 

    • 12 flower heads from fresh chives
    • 250g unsalted butter, softened
    • sea salt and cracked black pepper (optional)

    Prep:10min  ›  Extra time:1day chilling  ›  Ready in:1day10min 

    1. Check the flower heads for insects (if need wash and pat dry). Pull the flowers apart gently.
    2. Gently fold flowers into the butter. Add sea salt and black pepper if using.
    3. Wrap in clingfilm in a log shape and place in the fridge for at least 24 hours.
    4. Use as you would butter.

    See it on my blog

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