Fairy Butter w/ Orange Blossom Water

1
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.

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

How to Make Fairy Butter w/ Orange Blossom Water

Step-by-Step

  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.

Printable Recipe Card

About Fairy Butter w/ Orange Blossom Water

Course/Dish: Other Sauces Spreads
Main Ingredient: Eggs
Regional Style: English
Other Tags: Quick & Easy Heirloom




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