Anna Olson's Honey Lavender Butter

Sue Lau's Note:

By Canadian chef Anna Olson. Posted for ZWT4.

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Servings: 16

• 1 cup softened salted butter
• 1 tablespoon freshlavender or 1 ½ teaspoons dried lavender , crushed
• 1 tablespoon honey

Directions:

1. Mix ingredients thoroughly.
2. 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.

Reviews

[Chef #1225333]

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!!!!!

[Diana #2]

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.