Photo: Caroline Arcangeli; Prop Styling: Christina Daley; Food Styling: Liz Mervosh
Active Time
5 Mins
Total Time
5 Mins
Yield
Makes 8 Tbsp.

This gloriously golden turmeric-honey butter was developed to accompany our Turmeric Banana Bread; however, it’s incredible spread on anything from freshly baked biscuits to waffles and beyond. If you’re tempted to make a double batch, go for it—you’ll use it. 

How to Make It

Using a Microplane grater or medium holes of a box grater, grate ginger. Place grated ginger in a small fine mesh strainer set over a small bowl. Press with the back of a spoon to remove as much juice as possible to equal 1 teaspoon juice; discard solids. Stir together ginger juice, butter, honey, turmeric, salt, and cinnamon in a small bowl until blended.

(Golden Turmeric Butter can be stored in an airtight container in refrigerator up to 2 weeks.)

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