Compound butters are wonderful to have on hand and are so simple to make.
When I first started cooking, I used ginger preserves and lime zest mixed with sweet butter to make the most impressive topping for grilled salmon and grilled corn! (I forgot about that recipe until now).
My chives are in full bloom right now and I like to make chive blossom vinegar, but what else to do with them?
How about a butter? Using edible flowers and herbs from the garden.
This is David Tanis' recipe and it was lovely on grilled salmon.
Blossom Butter (adapted from the NYT):
1/4 pound unsalted butter (1 stick), softened
2 teaspoons thinly sliced chives
1 chive blossom, pulled apart into tiny florets
2 teaspoons chopped dill
1 teaspoon thyme blossoms, roughly chopped or crumbled (or use chopped thyme leaves)
1 tablespoon mustard blossoms, snipped from flowering mustard greens (optional)
1 teaspoon whole-grain French mustard
1/2 teaspoon grated lemon zest
1 teaspoon lemon juice
salt and pepper to taste
Put butter in a bowl. Add chives, chive blossoms, dill, thyme blossoms, mustard blossoms if using, whole-grain mustard, lemon zest and lemon juice.
Add a big pinch of salt and black pepper. Mix well with a fork until well combined. With wet hands, form butter into a log shape, then wrap in plastic wrap or parchment paper and chill.
Bring to cool room temperature to serve.
This is great on fish and also nice with radishes on crackers!