Serious Eats: Recipes

Orange Lavender Honey Butter

This is a pretty straightforward use for lavender, but it's such an assertive herb that simple, unfussy recipes seem to do it the most justice. It's also a great way to preserve fresh lavender if you can get it. If you have a choice of honey, I'd recommend one that's lighter in color and preferably derived from one type of flower. I used alfalfa, which has a clean flavor that allows the orange and lavender to shine. Lighter honeys taste more flowery, which adds a nice touch as well—enough to make me want to keep it around for all my lavender-based efforts.

Use this butter on scones, muffins, biscuits, or cornbread. Or stir it into some French-style beans or lentils. Or eat it out of the fridge feeling far less guilt than you should.

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