Honey Compound Butters

Butter is life, and these honey-flavored compound butters are great for more than just spreading on toast or biscuits. Make just one or all four and keep them in your freezer to provide the tastiest finishing touch for steaks, fish, and popcorn too!

Honey Compound Butters
(butter, herb + honey)
Makes 4

What you need:
For the Garlic and Chive Butter:
½ cup butter, softened
1 tablespoon Savannah Bee Company Honey (we used Sunflower Honey)
1 teaspoon kosher salt
1 tablespoon finely chopped fresh chives
¼ teaspoon garlic salt
Edible flowers

For the Greek Butter:
½ cup butter, softened
1 tablespoon Savannah Bee Company Honey (we used Sunflower Honey)
1 teaspoon kosher salt
½ teaspoon dried oregano
½ teaspoon finely grated orange zest
½ teaspoon crushed red pepper flakes
Edible flowers

For the Indian-Spice Butter:
½ cup butter, softened
1 tablespoon Savannah Bee Company Honey (we used Sunflower Honey)
1 teaspoon kosher salt
½ teaspoon garam masala
½ teaspoon finely chopped fresh cilantro
⅛ teaspoon ground turmeric
Edible flowers

For the Umami Butter:
½ cup butter, softened
1 tablespoon Savannah Bee Company Honey (we used Sunflower Honey)
1 teaspoon kosher salt
½ teaspoon tagarashi
¼ teaspoon garlic powder
⅛ teaspoon ground red pepper (cayenne)
Edible flowers

What to do:

1. Wash Up!

2. Make the Garlic and Chive Butter: Beat the butter, honey, and salt in a medium bowl with an electric mixer until smooth. Stir in the chives and garlic. Place the butter in the center of a piece of parchment paper or plastic wrap and roll into a log. Refrigerate until firm. Roll in edible flowers before serving.

3. Make the Greek Butter: Beat the butter, honey, and salt in a medium bowl with an electric mixer until smooth. Stir in the oregano, orange zest, and red pepper flakes. Place the butter in the center of a piece of parchment paper or plastic wrap and roll into a log. Refrigerate until firm. Roll in edible flowers before serving.

4. Make the Indian-Spice Butter: Beat the butter, honey, and salt in a medium bowl with an electric mixer until smooth. Stir in the garam masala, cilantro, and turmeric. Place the butter in the center of a piece of parchment paper or plastic wrap and roll into a log. Refrigerate until firm. Roll in edible flowers before serving.

5. Make the Umami Butter: Beat the butter, honey, and salt in a medium bowl with an electric mixer until smooth. Stir in the tagarashi, garlic powder, and cayenne pepper. Place the butter in the center of a piece of parchment paper or plastic wrap and roll into a log. Refrigerate until firm. Roll in edible flowers before serving.

To Serve: Transfer the butter to a serving plate and serve with warm bread, melt it and toss with popcorn, or add pats to the top of just-off-the grill steak or hot-from-the-skillet fish.

Pro Tip: If you are going to make one batch, might as well make four and keep them in the freezer.

Table Talk: Would you rather give up, massages or butter?

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