Honey Butter Emulsion
This is not simply melting butter into honey. It is a controlled suspension that transforms thin ingredients into a clinging lacquer that stays on the plate rather than pooling at the bottom.
Watch your heat
If the honey gets too hot, the butterfat will separate and you will be left with a greasy puddle. Maintain a gentle simmer and stay focused on the visual cues.
- Small heavy-bottomed saucepan
- Whisk
- Chef's knife
What goes in.
- 1/2 cupHigh-quality honey
- 4 tbspUnsalted cold butter, cut into small cubes
- 1 tbspWater or apple cider vinegar
- 1 pinchSea salt
Cold Butter, Low Heat
Add the butter one cube at a time, whisking constantly until each piece is fully incorporated before adding the next. This ensures the fat droplets remain suspended in the honey.
The method.
Heat the honey and water
Combine honey and liquid in the saucepan over medium-low heat. Stir until the mixture is uniform and just beginning to show tiny bubbles.
Begin the emulsion
Drop in the first two cubes of cold butter. Whisk vigorously. The mixture will turn from translucent to a creamy, opaque gold.
Incorporate the remaining fat
Add the remaining cubes one by one. Keep the pan moving or keep the whisk circling. If you see streaks of melted fat floating on top, stop adding butter and whisk faster until it re-absorbs.
Finish and serve
Once all butter is added, stir in the salt. Use immediately while warm; it will set into a thick cream as it cools.
Other turns to take.
Savory Herb
Add a sprig of fresh thyme or rosemary to the honey while it heats, then remove before mounting the butter.
Spiced Emulsion
Whisk in a half-teaspoon of crushed red pepper flakes or smoked paprika for a sharper profile.
When it doesn't go to plan.
Use a stainless steel pan so you can easily track the color change of the sauce.
If the sauce breaks, add a single teaspoon of room temperature water and whisk rapidly off the heat.
This sauce should coat the back of a metal spoon without dripping off immediately.
The ones that keep coming up.
Can I make this ahead of time?
It is best served immediately. If it cools, the butter will harden. You can gently re-warm it over a double boiler, but it may lose some of its structural integrity.