Fairy Butter w/ Orange Blossom Water

Melanie Campbell

By
@RossCampbell

This simple dessert sauce makes a tasty accompaniment to gingerbread—either dotted onto the surface before serving or passed around at the table.

Serve with hot scones, pancakes, griddle cakes, toast, crumpets, tea cakes, etc.


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Rating:
☆☆☆☆☆ 0 votes
Serves:
4
Prep:
30 Min
Method:
Refrigerate/Freeze

Ingredients

4 large
hardboiled-egg yolks
5 tsp
orange-flower water
4 to 6 Tbsp
sugar (preferably superfine)
1/2 c
(1 stick) unsalted butter, softened

NOTE: YOU CAN TRADE ROSE BLOSSOM WATER FOR ORANGE-FLOWER WATER

Step-By-Step

1Mash the egg yolks with the orange-flower water. Add the sugar, and mix to a smooth paste.
2Work in the butter until the mixture is smooth, and set aside in a cool place for 2 to 3 hours.
3Press the butter through a strainer into a small serving bowl. Store in an airtight container in the refrigerator for up to 3 days.

About this Recipe

Course/Dish: Other Sauces, Spreads
Main Ingredient: Eggs
Regional Style: English
Other Tags: Quick & Easy, Heirloom
Hashtags: #butter, #old-fashioned