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This is the real stuff guys. Nothing low-cat, low-fat about this delectable delight.Put a dollop on the Holiday Crescent Rolls I posted yesterday, and you’ll think you have died and gone to HEAVEN, and I’m not even kidding. You’ll want to be sure and start with softened butter, and give yourself about 3-5 hours of refrigeration time, after it is mixed. Otherwise, you’ll end up with a runny mess. Have fun! This is also fantastic on scones, toast, hot bread….it’s a keeper.
Lion House Honey Butter
Ingredients
- 1/2 C butter softened.....don't mess around with margarine
- 1/4 t vanilla
- 1 egg yolk
- 1 C honey
- dash salt just a sprinkle, it really brings out the flavor
Instructions
- 1. Be sure that you start with softened butter. Whip it in your mixer, or with a hand held electric mixer for at least 2 minutes.
- 2. Add the vanilla and egg yolk and dash of salt. Mix for 30 seconds.
- 3. Add the honey, SLOWLY. Just drizzle it in while you mix it into the butter mixture.
- 4. Refrigerate for 3-5 hours.
Tried this recipe?Let us know how it was!
Recipe from The Lion House Cookbook
I have made this before with the egg yolk. It is worth the salmonella risk to me!!
Lynette, I was thinking the same thing. This sounds so good, but I just can’t do the raw egg! I am making the holiday crescent rolls though, and they look divine!
Lesley and Lynette,
If you are worried about the egg, leave it out and add a bit of powdered sugar (2-3 Tb) and is will work as a thickener for you. Good luck! Hope you love it!
~Jamie