Chive Flower Butter: Capturing the Taste of Early Summer
This simple herb butter is a wonderful way to add the rich flavour of freshly cut chives to a meal. This is particularly good on steaks, but would also work well with fish.
The flower heads on the outside of the butter add a decorative flourish, and they look beautiful as the butter melts, as well as providing a strong chive flavour. It is easy to make ahead of time, as it stores well in the fridge for several days. A great way to showcase chives’ stunning purple flowers.
Chive Flower Butter
Makes 6 servings
Prep Time: 15 minutes (plus time to soften and chill the butter)
100g softened organic unsalted butter
1 heaped tbsp finely chopped chives
½ tsp sea salt flakes (or to taste)
4 to 5 tbsp picked chive flowers
Leave butter out of the fridge to soften. Once softened, cut into small cubes and add to a bowl. Using the back of a fork, mash the butter until the consistency is of thick mashed potato.
Add the chives and salt, and combine thoroughly using the fork.
Transfer the butter mixture onto a piece of non-stick greaseproof paper at least 20cmx20cm. You should add the mixture in a line in the centre of the paper to make it easier to roll it. Using the greaseproof paper, roll it into an even sausage shape.
Opening the greaseproof paper up, scatter the chive flowers along the length of the rolled butter. Roll the butter over the chives firmly so the chive flowers are pressed in. Repeat several times if necessary, until the whole roll is evenly covered with the purple flowers.
Transfer to clingfilm and wrap it up tightly. Place the butter in the fridge for at least 2-3 hours before use. The butter, if wrapped tightly and kept in the fridge, will last for several days. Serve with your meat or fish of choice.