Garden Herb & Edible Flower Compound Butter
This Garden Herb & Edible Flower Compound Butter is a stunning and flavorful way to elevate any dish! Made with fresh chives, dill, sage, and sea salt, this infused butter recipe is perfect for spreading on bread, melting over grilled vegetables, or enhancing steak and turkey. Whether you’re searching for homemade butter recipes, a beautiful compound butter for turkey, or a delicate compound butter for bread, this floral and herb-infused butter is a must-try!
- Prep Time: 10 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 8-10 servings 1x
- Category: Condiment / Spread
- Method: No-Cook
- Cuisine: French-Inspired
- Diet: Vegetarian
Ingredients
Scale
For the Butter:
- 1 cup (2 sticks) unsalted butter, softened
- 2 tablespoons fresh chives, finely chopped
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
For the Decoration:
- Assorted edible flowers (pansies, nasturtiums, geraniums)
- Fresh herb leaves (sage, thyme, parsley)
Instructions
Prepare the Butter:
- In a mixing bowl, blend softened butter with chives, dill, sage, sea salt, and black pepper until well combined.
Shape & Decorate:
- Lay a sheet of parchment paper on a flat surface.
- Arrange half of the edible flowers and herbs in a decorative pattern on the parchment.
- Place the butter mixture on top, gently pressing down.
- Add the remaining flowers and herbs on top, pressing lightly into the butter.
Wrap & Chill:
- Roll the parchment into a log shape, or press the butter into a decorative mold.
- Chill in the refrigerator for at least 2 hours, or until firm.
Slice & Serve:
- Slice into rounds and serve with bread, grilled meats, roasted vegetables, or pasta.
Notes
- Perfect as a compound butter for steak, adding rich herbaceous flavor.
- Try this as a compound butter for turkey by spreading under the skin before roasting.
- For a garlic compound butter, add 1 teaspoon minced garlic to the mixture.
- To store, wrap tightly and refrigerate for up to 2 weeks, or freeze for 3 months.