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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.

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Lion House Honey Butter

Prep Time: 10 minutes

Yield: 1 Cup

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.
https://jamiecooksitup.net/2009/11/lion-house-honey-butter/

Recipe from The Lion House Cookbook

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13 Comments

  1. OMG — sounds and looks delish!!

    I am so bookmarking this post and going to try it out for thanskgiving!!

    Reply

  2. Oh, I'm drooling. Is there anything better than honey butter?? I'm with the last commenter. I'm going to try this for Thanksgiving!

    Thanks for stopping by my cake blog! It's nice to met you! 🙂

    Reply

  4. Hmmm…I don't add vanilla to my version. Will definitely try it next time. Great, great, great blog!!

    🙂
    ButterYum

    Reply

  5. I make Lion House honey butter every Thanksgiving from a recipe I know by heart. I panic(ked?) when I read your recipe which specifies 1 cup honey to 1/2 cup butter, because all these years I've been using 1/2 cup honey to 1/2 cup butter – equal amounts. I checked my official-issue Lion House cookbook and confirmed that, at least in that book, the recipe calls for 1/2 cup butter, not 1 cup. My book is old so maybe they've updated the recipe. Love your blog, I've tried many of your recipes. Keep 'em coming.

    Reply

  6. Connie,
    I checked my Lion House Cookbook again and it does indeed call for 1/2 C butter and 1 C honey. Maybe they switched it in the newer version!
    ~Jamie

    Reply

  7. Hi Jamie!
    How far ahead of time can this be made? Will it still taste great if made 4 or 5 days ahead of time?
    Thanks!

    Reply

  8. Jackie,
    You can make it ahead. It actually is best if you put it in the freezer! Who would have thought. Then just put it in the fridge the night before and you'll be good to go!
    ~Jamie

    Reply