Chamomile Honey Butter

A fast and easy compound butter that you can use on toast, scones, cornbread, biscuits, or drizzled on top of strawberry-topped pancakes. Creamy and fragrant, this homemade treat is worth having on hand.

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Prep Time: 2

Cook Time: 5

Cooling Time: 30

Total Time: 37

Course: Side Dish

Cuisine: American

Keyword: accoutrement, butter, herbs

Author: juiceofsevenlemons

Equipment

Saucepan
storage jar

Ingredients

1/2 cup unsalted butter softened
2 tablespoons chamomile flowers dried or fresh
2 tablespoons honey
Pinch of salt

Instructions

In a small saucepan, melt the butter over low heat.
Add the chamomile flowers to the melted butter and steep for 5-10 minutes.
Strain the butter through a fine-mesh sieve or cheesecloth to remove the chamomile flowers.
Stir in the honey and a pinch of salt until well combined.
Transfer the chamomile honey butter to a small jar or container and refrigerate until firm.

Notes

Store in an airtight container for up to two weeks in the refrigerator.
Serve the butter on toast, scones, muffins, or pancakes for a delightful floral twist.
Use it to make a floral buttercream frosting.
Try it in a hot toddy.
Use it as a glaze over grilled peaches.

Tried this recipe?Let us know how it was!