Sweet Lemon Chive Compound Butter is a simple way to step your Easter meal up to the next level. It only takes a few minutes to make the compound butter, and the chives teamed with lemon and honey just seem “springy”… bright, sweet and featuring one of the first spring herbs to pop through the earth.
How to Make Sweet Lemon Chive Compound Butter
- 1/4 lb. salted butter
- 3 tbs. finely chopped chives
- zest of 1/2 a lemon
- 1 tsp honey
- 1/4 tsp. Kosher salt
Chop butter and place in mixing bowl.
Mince the lemon zest.
Add chives, zest, honey and salt to the butter. Mash and mix well.
Refrigerate, until about 1/2 hour before serving time.
For individual portions (as shown in pics): Either place a portion size ball on rectangle of parchment paper and fold over, pressing flat, or use a small simple cookie cutter shape to form the butter, smooth down, and gently press with fingers while lifting cutter to reveal shape. Portions should then but stored in refrigerator or freezer, until 1/2 hour before needed. *best if made a day or two before needed