Honey and butter are two of the more palate-pleasing ingredients used in home cooking today. One might even say that it’s impossible to include too much of one or the other in a single recipe. So how about a recipe combining just the two for a treat sure to evoke childhood nostalgia?
Our friends at ChefSteps wrote in this week with a simple recipe for honey butter, a product that has slowly disappeared from store shelves over the years. For those too young to recall, adding honey to butter was a useful trick that would preserve butter for longer than salting alone, back in an era when preserving and canning foods were more than just trendy things to do. It’s also purely delicious, and this particular recipe yields a rich, spreadable butter that strikes just the right balance between sweet and salty. We don’t think you’ll struggle to find a use for it, but we especially recommend it as a finishing touch on cornbread. You’re welcome.
4 sticks butter, unsalted, softened
1 teaspoon kosher salt
6¼ ounces honey
- Combine all ingredients in a stand mixer or food processor. You can whip the butter if you want a light, spreadable texture or simply mix until everything is combined to retain the dense texture of regular butter.
ChefSteps comprises a team of award-winning chefs, filmmakers, scientists, designers and engineers focused on revolutionizing the way people cook by inspiring creativity and encouraging expertise in the kitchen. The site is currently offering free online classes called Cooking Sous Vide: Getting Started and Burgers, as well as a $10 class called Cooking Sous Vide: Beyond the Basics and a $14 class called Coffee.