Honey butter on Breads by Anna gluten-free bread
Honey butter is simple to make and delicious on sturdy whole-grain bread, cornbread, or popovers.
The secret to honey butter that doesn’t separate is to whip for several minutes with an electric or stand mixer using a whisk attachment.
Tip: When measuring out the honey, to keep it from sticking to your measuring spoon, rub the inside of the spoon with a thin film of butter. It might take a moment or two, but the honey should drain out cleanly.
This recipe is adapted from Alton Brown’s honey butter recipe. With compliments to Alton Brown for his always fine food research.
| Honey butter recipe | Print |
Recipe type: Condiment
Author: Eileen Beran
Prep time:
Total time:
Serves: 16
Ingredients
- 1/2 pound (2 sticks) butter, slightly softened
- 3 tablespoons honey
- 1/4 teaspoon vanilla extract
Instructions
- Cut butter into 1- to 2-tablespoon sized pieces. Place in a mixing bowl or the bowl of your stand mixer.
- With whisk attachment, beat for a few seconds at low speed to break up the butter pieces. Increase speed to medium and add honey and vanilla.
- Beat for 5 to 7 minutes until well combined.
- Place in container and serve immediately, or place on plastic wrap, shape into a log, wrap, and refrigerate until set, about 2 hours.
Serving size: 1 tablespoon. Calories: 114. Fat: 12g; Saturated fat: 7g; Carbohydrates: 3g; Sugar: 3g; Sodium: 82mg; Cholesterol: 30mg.
We love Alton Brown at our house and will try this recipe! Thanks Eileen for putting your ‘twist’ on it.