Prep 5 mins
Cook 0 mins
By Canadian chef Anna Olson. Posted for ZWT4.
- 1 cup softened salted butter
- 1 tablespoon fresh lavender or 1 1⁄2 teaspoons dried lavender, crushed
- 1 tablespoon honey
- Mix ingredients thoroughly.
- To freeze, shape softened butter into logs and wrap with waxed paper or plastic wrap. You can also pipe little star shaped butter pieces and freeze on waxed paper on a hard pan in freezer, then pop off and store in a ziplock bag in freezer.
This is simply delicious. I first had a honey lavender butter at the sky cafe in the space needle in seattle and was charmed. This recipe is so similar that I would say its an almost exact duplicate. My batch separated so next time I will make sure the butter is way soft and use a blender or food processor. I used this on a dish of plain brown rice pasta for a side dish to buffalo steaks. Fantastic!!!!!
There wasn't a single thing I didn't love about this recipe. Quick, easy, and the flavour is soooo wonderful. I did double the fresh lavender and honey, as I wanted it to be just a little stronger. I also kept it covered in the fridge for a couple of days before tasting. Gives the lavender a chance to make its way through the butter. :) We served this on plain tea biscuits (store bought), as it's just too hot to bake today. (DH gave it 3 stars, despite the fact he gobbled it up. I guess it's not manly to admit you like the taste of 'lavender'. ;) However, I plan to make scones in the next couple of days. That I think would be the perfect fit for this lovely butter. Thanks Sue L...I'll be making this again. Made for the Auzzie/NZ Recipe Swap #30.