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fairy butter w/ orange blossom water

phoenixmaine75 avatar
Recipe by
Melanie Ross
@phoenixmaine75
Rumford, ME

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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yield 4 serving(s)
prep time 30 Min
method Refrigerate/Freeze

Ingredients For fairy butter w/ orange blossom water

  • 4 lg
    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

How To Make fairy butter w/ orange blossom water

  • 1
    Mash the egg yolks with the orange-flower water. Add the sugar, and mix to a smooth paste.
  • 2
    Work in the butter until the mixture is smooth, and set aside in a cool place for 2 to 3 hours.
  • 3
    Press the butter through a strainer into a small serving bowl. Store in an airtight container in the refrigerator for up to 3 days.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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