Organic Flower Butter
Ready In: 30 mins
Yields: 1/2 cup Organic Flower Butter
Ingredients
NASTURTIUM BUTTER
- 4 ounces unsalted organic butter, room temperature (1 stick)
- 12 -18 organic nasturtium petals
- 2 -4 fresh nasturtium leaves or 2 -4 a few sprigs fresh parsley
- 3 -4 chives, leaves (optional)
Chive Blossom Butter
- 4 ounces unsalted organic butter, room temperature (1 stick)
- 10 -12 large barely open organic common chive blossoms, florets (petal clusters)
- 2 small sprigs fresh parsley (or 8 or 10 large chive leaves)
Rose Butter
- 4 ounces unsalted organic butter, room temperature (1 stick)
- 1 teaspoon superfine sugar (sometimes called baker's sugar) or 1 teaspoon finely granulated sugar (sometimes called baker's sugar)
- 1⁄4 teaspoon almond extract
- 1 generous handful of fresh organic edible rose petal (from the fragrant old-fashioned types, such as Belle of Portugal, any of the rugosa roses and damask)
Directions
- Making any flower butter involves the same process. First, remove the petals from the flowers and wash them well in cold water—check for critters. Gently pat them dry in a towel or dry them in a salad spinner.
- Using a very sharp knife, mince the flowers and any leaves. (Mincing is easier if you roll the blossoms into a small ball before cutting them.)
- Cut a stick of room-temperature butter into 6 or 8 pieces and then mash them with a fork.
- When the butter is fairly soft, slowly incorporate any flavorings and the flowers and leaves.
- With a rubber spatula put the mixture into a small butter crock or decorative bowl.
- Refrigerate until serving time. Flower butters can be frozen in sealed containers for 2 months.
- All three recipes make a little more than ½ cup (125g).
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