Servings 0.5 cup
Ingredients
- 1/2 cup unsalted butter, at room temp
- 2 1/2 Tablespoons honey
- 1 Tablespoon chopped fresh chives
- 1/4 teaspoon kosher salt
- Zest of one orange
Instructions
- Combine all of the ingredients in a small bowl and stir to combine.
- Serve immediately with a sprinkle of sea salt and/or a drizzle of honey. Store leftovers in an airtight container in the refrigerator for up to 1 week.
Notes
- While I recommend unsalted butter so you have complete control over how salty your honey butter ends up, salted butter works just fine. Just skip the added kosher salt and adjust to taste.
- If you want an extra-fluffy, creamy texture, use an electric mixer to whip the honey and butter together before folding in the zest and chives.
- I don’t recommend freezing this honey butter—the texture changes once thawed, and the chives lose their freshness.
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