Wild Violet & Lemon Butter

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Compound butters are a fabulous way to preserve herbs and other delicate, fresh flavors. You can freeze the butter and save it for later, defrosting upon demand. My friend Chris Kyler would encourage us to freeze it in plastic wrap in the shape of a log, and cut it into “butter coins” for easy, portioned defrosting.


  • 4 sticks unsalted butter, softened
  • 3 lemons, zested
  • 1 teaspoon Sel gris (grey sea salt), substitute with pink sea salt or other coarse sea salt
  • 3/4 cup wild violets, loosely packed


  1. In a food processor, combine the butter, lemon zest and sel gris. Blend until ingredients are thoroughly combined.
  2. Add the violets and pulse 5-10 times, until the violets are incorporated and dispersed, but not completely crushed. The butter will be more beautiful with the petals still in-tact.
  3. Spread a piece of plastic wrap on a dry surface. Transfer the butter to the center of the plastic wrap in a big heap, using a spatula to get every last bit from the food processor. (Set some aside for lathering immediately on toast).
  4. Spread the butter into a square or log and seal it with the plastic wrap. If freezing, wrap with another layer of plastic wrap. Transfer to the refrigerator or freezer for using indefinitely.


Allergens: dairy