1. 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. 2. 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.) 3. Cut a stick of room-temperature butter into 6 or 8 pieces and then mash them with a fork. 4. When the butter is fairly soft, slowly incorporate any flavorings and the flowers and leaves. 5. With a rubber spatula put the mixture into a small butter crock or decorative bowl. 6. Refrigerate until serving time. Flower butters can be frozen in sealed containers for 2 months. 7. All three recipes make a little more than ½ cup (125g). ---------------------------------------------------------------------------
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