Chive blossom and lemon butter

Ingredients for 1 servings:

• 250 g butter
• 15 chive flowers, without stems
• ½ lemon(s), grated peel
• salt and pepper
• 1 garlic clove(s), optional

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Total time approx. 45 minutes

for the barbecue party

Roughly slice the softened butter and place it in a bowl. Season with salt, pepper, and lemon zest. If you like, add a garlic clove. Roughly chop the chives with a knife. Individual petals can be left whole. Add the chopped flowers to the butter and mix well with a fork. Place the finished chive blossom butter on a piece of greaseproof paper and shape it into a roll, twisting the ends together like a candy. Chill for at least 30 minutes. Serve the butter sliced. Tips: Don’t roll the butter; spread it into mini Bundt cake pans and chill. The butter also freezes very well for a few months; it’s best to slice it beforehand.