Moroccan · Condiment
Honey & Orange-Blossom Butter
A fragrant compound butter for the Moroccan breakfast table, softened butter whipped with honey and orange-blossom water until light and spreadable, ready to melt into warm msemen, harcha or bread. It is the kind of small luxury that makes an ordinary breakfast feel like a celebration, the orange blossom lifting the honey into something floral.
- Prep
- 8 min
- Cook
- 0 min
- Total
- 8 min
- Serves
- 10
- Level
- Easy
Ingredients
- 200 g unsalted butter, softened
- 3 tbsp honey
- 1 tbsp orange-blossom water
- Pinch of salt
- 1/4 tsp cinnamon (optional)
- 1 tsp finely grated orange zest (optional)
- 1 tbsp finely chopped toasted almonds (optional)
Method
- 1
Soften
Let the butter come to room temperature so it is soft enough to whip but not melting.
- 2
Whip
Beat the butter until pale and light, then beat in the honey, salt and cinnamon if using.
- 3
Perfume
Add the orange-blossom water a little at a time, beating, so it emulsifies smoothly rather than splitting.
- 4
Shape and chill
Spoon into a small pot, or roll into a log in baking paper, and chill until firm.
- 5
Serve
Bring back to a soft spread and serve on warm bread or griddle cakes.
Chef's tips
- Add the orange-blossom water slowly; too much too fast can make the butter separate.
- Whip well so it is light and spreadable straight from soft, not dense.
- Roll it in paper into a log for neat slices, or keep it in a pot for spreading.
Frequently asked questions
How long does it keep?
About two weeks in the fridge, well covered, or several months frozen. Let it soften before serving so it spreads onto warm bread easily.
What is it best on?
Warm msemen, harcha, beghrir or plain khobz at breakfast. It is also lovely melted over pancakes or stirred into hot semolina porridge.