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Editor Notes
Store in the refrigerator for up to a week.
Ingredients
Butter: 1 stick unsalted butter, softened to room temperature
Just Iowa Honey: 1 to 2 tablespoons (depending on your preferred sweetness)
Lavender: 1 teaspoon dried CRUSHED culinary lavender
Salt: A tiny pinch (optional, omit if using salted butter)
For the most authentic and safe culinary results, make sure you source Lavandula angustifolia or properly labeled culinary lavender.
Preparation
Instructions
Crush the lavender: Use a mortar and pestle to lightly crush the lavender buds. This releases their aromatic oils so they aren't too overpowering when eating.
Mix: In a small mixing bowl, combine the softened butter, crushed lavender, and honey. Vigorously mash and stir with a fork until the ingredients are completely blended.
Chill: Serve immediately, or roll the butter into a log using parchment paper or plastic wrap and refrigerate for 30–60 minutes to let the flavors meld
TIPS
Soften: Ensure your butter is fully softened at room temperature for the smoothest, most easily spreadable consistency.
Crush the Lavender: Use a mortar and pestle or the back of a spoon to gently crush the dried lavender buds. This releases their fragrant oils without leaving large, overpowering pieces in your butter. Be careful and use only the quantity of lavender as specified in your recipe, as too much could leave you with a stronger-smelling butter than you might have intended.
Mix: In a mixing bowl or stand mixer fitted with the paddle attachment, beat the softened butter on medium speed for 1-2 minutes until light and creamy.
Combine: Add the crushed lavender, honey, and sea salt to the butter. Mix on low until everything is fully incorporated and distributed.
Shape & Store: Spoon the butter onto a piece of parchment paper or plastic wrap. Roll it into a log shape (about 1.5 to 2 inches in diameter), twisting the ends tightly. Refrigerate for at least 1 hour to let the flavors meld and the butter to harden