Honey Lemon Butter
Oh HONEY! Compound butters are my latest obsession. I recommend having a stash of them in the freezer and cutting off what you need as you go. It makes the nights you pantry dive feel much more innovative. Put it on toast, baked goods, in sweet potatoes, on salmon or any other fish, fried chicken….and on and on and on! Paired with a honeyfied playlist.
Honey Lemon Butter
2 sticks butter (1 cup), at room temp
2 tablespoons honey
2 teaspoons lemon zest
2 teaspoon lemon juice
- Add the butter, honey, lemon zest and juice to a food processor and process until smooth and creamy. You may need to stop a few times to wipe down the edges to ensure everything is combined.
- Spoon the mixture onto parchment paper into a pseudo log shape.
- Lift the long sides of the parchment, shimmy them together to create a log and roll the parchment down so the butter will keep it’s shape..
- Twist the ends of the parchment and place in a large resealable plastic bag.
- Store in freezer and cut discs of butter as needed.