Flower Butter Recipe

@parisdiningclub

Skip the bouquet and set your table with butter.

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Garden Path at Giverny by Claude Monet, 1902

Our recipe inspiration: Claude Monet’s garden. Need we say more?

Use edible flowers and herbs from your garden to make this inside out compound butter. Or, now that’s it’s almost summer, most high-end grocery stores will carry edible flowers in small clamshells. Use just the flower petals as the stamen, sepal, and pistil will have a slightly bitter flavor.

Not only will your butter be fragrant with herbs and the flower petals, but your table will look straight outta Pinterest. Skip the bouquet and set your table with butter.

Flower Butter
makes 1#

shopping list —

• 1 lb butter, softened

• lemon zest of 1 lemon

• salt to taste

• edible flowers & herbs

  • flowers such as: chive blossoms, pansies, nasturtiums, bachelor buttons, borage, calendula, bee balm, anise hyssop

  • herbs such as: sliced chives, parsley, tarragon, chervil, basil, dill, tender nasturtium leaves

equipment —

• food processor (if using unsalted butter)

• parchment paper

steps —

1. In a food processor or kitchen aid, pulse the butter with the lemon zest and salt until smooth. You can also buy salted butter for this as well.

2. Roll the butter in parchment. Allow to chill in the fridge until set.

3. Pull the butter out to room temperature and unwrap it from the parchment. Meanwhile, pick the herbs and flower petals. On a separate piece of parchment, scatter the herbs and flowers in a rectangle the same length as your rolled butter and about three times as wide as the diameter of your roll. You should have a “carpet” of herbs and flowers.

4. Once the butter has just softened on the outside, roll the butter onto the carpet of flowers and herbs, pressing gently so they cling to the butter. Rewrap the butter in parchment and allow to chill in the refrigerator.