I know what you’re thinking. And yes, the answer is that this recipe contains honey and butter. And that’s pretty much it. Unless you’re adventurous, then you can add an egg yolk.
This basic recipe came to us from Michael’s grandpa who lives in a beautiful mountain town and gets his honey from a special man who has special bees in a special place. I wish I could remember what all the “specials” were…I know it was a specific kind of honey, but I don’t remember…humph.
Michael’s grandpa uses the egg yolk and it had a really creamy, great, spreadable consistency. If you feel nervous about a raw egg yolk, just stick with the butter and honey and pull it out of the fridge about 15 minutes before you want to use it so it can soften. Or do what we did and serve it on warm rolls. How is this be a bad plan?
Grandpa’s Honey Butter
1/2c (1 stick) butter, at room temperature
1 egg yolk, optional
With a hand mixer, whisk, or stand mixer fitted with whisk attachments, beat butter, honey, and egg yolk until mixture becomes more opaque than liquid. Go about 10 minutes.
To store, place in a crock, tupperware container, or other worthy vessel and cover, storing in your refrigerator.
**FOOD SAFETY POLICE***Since this does contain a raw egg yolk, don’t leave it at room temperature for longer than 2 hours. If you do, you risk it not being safe to eat, and you should throw it out.