Honey Butter

This recipe can be multiplied several times. Serve it with our Breadsticks d'Epi.

  • Yield: Makes 3/4 cup

Source: Martha Stewart Weddings, Fall 2009


  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup honey


  1. Cream butter in a mixer bowl on medium speed until light and smooth, about 2 minutes.

  2. Reduce speed to low; beat in honey until fully incorporated, about 1 minute longer.

Cook's Notes

Butter can be refrigerated in an airtight container up to 2 weeks; let soften at room temperature before serving.


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