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Lavender Honey Butter Recipe

Lavender Honey Butter Recipe

This lavender honey butter is a creamy compound butter made with softened butter, culinary lavender, honey, and a pinch of salt. It is floral, lightly sweet, and delicious on biscuits, scones, toast, pancakes, waffles, and cornbread.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings: 8
Course: Spread
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup 1 stick / 113 g unsalted butter, softened
  • 1 teaspoon dried culinary lavender lightly crushed
  • 1½ tablespoons mild honey
  • Small pinch of fine salt

Equipment

  • Mixing bowl
  • Measuring spoons
  • Fork or silicone spatula
  • Mortar and pestle or small spoon
  • Parchment paper
  • Airtight container
  • Recipe Notes

Method
 

  1. Soften the butter: Let the butter come to room temperature until soft but not melted.
  2. Crush the lavender: Lightly crush the culinary lavender buds with a mortar and pestle or the back of a spoon.
  3. Combine: Add softened butter, crushed lavender, honey, and salt to a bowl.
  4. Mix: Stir with a spatula or fork until the honey and lavender are evenly distributed and the butter looks creamy.
  5. Taste: Check the balance and add a little more honey or plain butter if needed.
  6. Shape: Spoon the mixture onto parchment paper and form it into a compact log.
  7. Chill: Wrap tightly and refrigerate for 30–60 minutes, or until firm enough to slice.
  8. Serve: Let individual portions soften slightly before spreading over warm biscuits, toast, scones, pancakes, waffles, or cornbread.

Notes

Use only lavender labeled for culinary use. Start with the stated amount because too much lavender can overpower the butter. Store covered in the refrigerator and use within about one week for best quality.