Recipe by Sue Lau
By Canadian chef Anna Olson. Posted for ZWT4.
Top Review by maryannemead
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!!!!!
- 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.