Butter With Rosemary or Other Edible Flowers

INGREDIENTS

250 g salted butter (1/2 pound)

1⁄2 cup rosemary fresh edible flower (or sage, lavender or chives flowers)

1⁄2 teaspoon white pepper (crushed in a mortar)

coarse salt

DIRECTIONS

Remove butter from refrigerator and let it soften at room temperature.

Chop your fresh picked flowers with a knife.

Stir it with a fork and add the flowers and white pepper.

Mix well and form again a stick with butter.

Wrap it in silicone foil ( or aluminum foil) and if you want shape it round, as triangle or as you like.

Cool in refrigerator for a day.

Cut it into thin slices and serve as desired.

#edibleflower #butter #rosemary