Salted Honey Butter

Recipe from Joe Dobias

Adapted by Julia Moskin

Published February 25, 2014

  • Tony Cenicola/The New York Times
Media 1 of 1
Total Time
10 minutes
Rating
5(196)
Comments
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The lush combination of honey and butter is a classic for biscuits, but adding crunchy salt is a modern touch that makes this topping sing. The chef Joe Dobias uses alaea red salt from Hawaii for color contrast, but any large-grained sea salt will work. If using other salts, you may need less — add sparingly and taste as you go. —Julia Moskin

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Ingredients

Yield:⅔ cup

  • ¼ pound (1 stick) unsalted butter, at cool room temperature

  • 2 ½ tablespoons honey, preferably raw wildflower

  • 1 tablespoon coarse sea salt, such as Hawaiian red alaea or Maldon

Ingredient Substitution Guide
Nutritional analysis per serving

11 grams carbs; 61 milligrams cholesterol; 243 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 14 grams saturated fat; 23 grams fat; 96 milligrams sodium; 11 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Using a mixer (either hand or standing), whip butter and honey together until smooth and fluffy. Fold salt in gently with a rubber spatula. Serve soft or at room temperature, with a few extra grains of salt on top.

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Ratings

5 out of 5
196 user ratings
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Comments

Annie V

I missed the note about adding sparingly and tasting as you go, and dumped in the whole 1T... way too much!!!! I had to double the butter and honey to even it back out. Once I fixed my mistake, though, oh my god, so good. The texture in particular is awesome -- I had to remind myself that it is not okay to eat spoonfuls of butter!

Patricia

Pure Heaven! I used the Hawaiian red alaea sea salt, the eye appeal,crunch and taste of the salty/sweetness makes you swoon! Seriously!! This has become a staple that will be in a crock,top shelf in my fridge from now on. Awesome,easy recipe!

Natalie

Used real maple syrup instead - so easy to pour - and it was out of this world

Sara W

As suggested by other recipes, I whipped the butter first for 2-3 minutes, then added the honey and whipped for 2 more minutes. I used salted butter and no extra salt.

Feeding 5

So good, elevates biscuits or bread at the dinner table. I just added a couple of pinches of malden salt to the butter. Didnt really measure the honey either, but turned out great

Marguerite

Nice flavor with salt tuned way back.But it never was really smooth and the honey kept separating.

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Credits

Adapted from Joe Dobias, Joe & Misses Doe, New York

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