Jalapeño Honey Butter

Jalapeño. Honey. Butter. I will happily spread butter on pretty much any form of carb deliciousness, but this sweet with heat version offers a unique flavour profile.

½ cup butter, at room temperature
1 Tbsp. water, at room temperature
2 Tbsp. pure honey
2 Tbsp. fresh jalapeno, very finely minced, seeds removed (about ½ of 1 large)

In the bowl of a stand mixer, or a large mixing bowl, whip the butter with the water for 2-3 minutes until it is light and fluffy.

Add the honey, while mixing, and beat for another minute, until well combined. Add the jalapenos and beat just long enough to mix throughout the butter.

Scoop into a jar and use immediately or chill until needed. Bring to room temperature when ready to serve.

Butter Log:
Many professional chefs will roll a compound butter into cylinders and chill or freeze them until it's time to serve a dish. It's an easy way to store the butter as well as cut off a small slice at a time.

Spread a piece of plastic wrap on the counter (about 12" long). Spoon the butter in the middle of the plastic wrap so that it is approximately the same length as a stick of butter.

Fold the plastic wrap around the butter, carefully rolling into a log, and then tuck the ends underneath the butter.

Refrigerate for at least 3 hours before using so that the butter is completely chilled and the flavours can meld. Slice into ¼" thick rounds for serving.

Chill for up to 1 week or freeze until needed.

Cook's Notes:

• 1 stick of butter = ¼ lb
• 1 stick of butter = ½ cup
• 1 stick of butter = 8 Tbsp.
• 1 stick of butter = 4 oz
• 1 stick of butter = 113 g