Harvest about 1 – 2 tablespoons (depending on how strong you want to make the butter) worth of chive blossoms from the garden. We use about 1 tablespoon per stick of butter or per 4 ounces. Give them a rinse to make sure you didn’t bring in any critters with you!
Allow the butter to soften slightly but not too soft where it won’t hold its shape.
Next, give the blossoms a rough chop and stir together with the softened butter until well incorporated. You can also use a hand mixer or stand mixer if you prefer.
Store in the refrigerator or if making a large batch, divide in desired portions and roll up on parchment paper. Then store in a freezer safe container.
Notes
We love a good flavorful grass fed butter. Especially the European varieties whenever available. For this recipe, I had Kerrygold on hand. We also really love the Rumiano brand that we purchase in bulk from Azure Standard.