Whipped Chive Blossom Butter
Soft, and fluffy butter packed with fresh chive blossoms that melt right into warm bread, potatoes, or anything coming off the grill. It’s simple, pretty, and one of those things that makes basic food feel a little special without trying too hard.
Equipment
- Hand mixer or stand mixer
Ingredients
- 1 cup unsalted butter softened
- 4 tbsp chive blossoms freshly picked & finely chopped (clean and fully dry)
- Salt to taste (optional)
Instructions
- Add softened butter and chopped chive blossoms to a mixing bowl.
- Whip using a hand mixer or stand mixer until light, fluffy, and well combined.
- Taste and add a pinch of salt if needed.
- Spoon into a bowl or roll into a log using parchment or plastic wrap.
- Chill for at least 30 minutes to let the flavor settle.
- Serve at room temp with bread, potatoes, vegetables, or grilled meats.
Notes
- Chive strength: Add more blossoms if you want a stronger floral onion flavour.
- Texture: The longer you whip, the lighter and fluffier the butter becomes.
- Make sure chive blossoms are clean and fully dry before using.
- any moisture can affect the texture and shorten shelf life.
- For best flavour, let the butter rest in the fridge for a few hours (or overnight if you can) to allow the flavour to mellow and infuse.
- Fridge: Store in an airtight container for 1–2 weeks.
- Freezer: Wrap tightly and freeze for up to 3 months.
- To thaw: Move to the fridge overnight, then bring to room temperature before serving.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife