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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.

read more
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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