fairy butter w/ orange blossom water

Name: Fairy Butter w/ Orange Blossom Water
Prep time: 30 min
Yield: 4
Cuisine: English
Ingredients: 4 large hardboiled-egg yolks; 5 teaspoon(s) orange-flower water; 4 to 6 tablespoon(s) sugar (preferably superfine); 1/2 cup(s) (1 stick) unsalted butter, softened; ## NOTE: YOU CAN TRADE ROSE BLOSSOM WATER FOR ORANGE-FLOWER WATER

28 Pinches 1 Photo

Melanie Ross

Rumford, ME

Updated on Apr 23, 2014

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.

Rate

prep time 30 Min

cook time

method Refrigerate/Freeze

yield 4 serving(s)

Ingredients

4 large hardboiled-egg yolks
5 teaspoons orange-flower water
4 to 6 tablespoons sugar (preferably superfine)
1/2 cup (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 1

Mash the egg yolks with the orange-flower water. Add the sugar, and mix to a smooth paste.

Step 2

Work in the butter until the mixture is smooth, and set aside in a cool place for 2 to 3 hours.
Step 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.
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