Fairy Butter w/ Orange Blossom Water
Serve with hot scones, pancakes, griddle cakes, toast, crumpets, tea cakes, etc.
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4 largehardboiled-egg yolks
5 tsporange-flower water
4 to 6 Tbspsugar (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
- Mash the egg yolks with the orange-flower water. Add the sugar, and mix to a smooth paste.
- Work in the butter until the mixture is smooth, and set aside in a cool place for 2 to 3 hours.
- Press the butter through a strainer into a small serving bowl. Store in an airtight container in the refrigerator for up to 3 days.