Salted Honey Butter (Print Version)

A creamy blend of butter, honey, sea salt, and fresh herbs for spreading on bread or enhancing vegetables.

# What You’ll Need:

→ Butter Mixture

01 - 1 cup unsalted butter, softened
02 - 3 tablespoons honey, preferably wildflower or acacia
03 - 1 teaspoon fleur de sel or flaky sea salt, plus extra for garnish

→ Fresh Herbs

04 - 1 tablespoon finely chopped fresh thyme
05 - 1 tablespoon finely chopped fresh chives
06 - 1 teaspoon finely chopped fresh rosemary, optional

# How to Make It:

01 - Combine softened butter and honey in a medium bowl. Beat with spatula or hand mixer until completely smooth and evenly incorporated.
02 - Add fleur de sel and chopped herbs to the butter mixture. Fold gently until herbs and salt are distributed throughout without overmixing.
03 - Taste the compound butter and balance flavors with additional salt or honey if needed to achieve desired sweetness and salinity.
04 - Transfer butter onto parchment paper or plastic wrap. Form into a uniform log and twist ends to seal tightly, or pack into a decorative ramekin for serving.
05 - Refrigerate for at least 1 hour to allow flavors to meld and butter to firm into a spreadable consistency.
06 - Remove from refrigerator 15 minutes before serving. Sprinkle with additional fleur de sel and serve at room temperature for optimal spreading texture.

# Additional Tips::

01 -
  • It transforms ordinary bread into something restaurant worthy with zero effort
  • The honey creates these incredible crystals that crunch between salty flakes
  • You can make it in ten minutes and keep it for weeks
02 -
  • Room temperature butter is non negotiable for proper blending
  • The salt crystals should remain distinct for texture so do not overmix
03 -
  • Use a hand mixer for the fluffiest texture
  • Let the butter soften naturally rather than microwaving to avoid separating
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