Salted Honey Butter on Good Toast
Barely a recipe, and the only one on this site where the whole thing depends on the bread.
There is nothing to get wrong here except the shopping. Ordinary sliced bread makes this ordinary; a proper loaf with a crust makes it the best thing on the table.
The butter is whipped with honey and salt so that it spreads on hot toast without tearing it, which is the one small technical point.
Ingredients
| Amount | Ingredient |
|---|---|
| 4 tbsp | butter, softened but not melted |
| 1 tbsp | honey |
| 1/4 tsp | flaky salt, plus more to finish |
| 4 thick slices | country bread |
Method
- Beat the butter on its own for a minute until it is pale and looks whipped.
- Beat in the honey and the salt. It will look split for a moment and then come together.
- Toast the bread properly — dark at the edges, not beige.
- Spread while the toast is hot enough to melt it slightly, and finish with a little more flaky salt on top.
Notes
- The butter keeps two weeks in the fridge and is worth making in a double batch.
- It is also the right thing on a baked sweet potato, which is not what it was made for.
- Flaky salt on top matters. Fine salt disappears into it.
Questions
Can I use salted butter?
Yes, and then leave out the quarter teaspoon and only finish with flakes on top.
It split when I mixed it.
The butter was too cold or the honey too cold. Keep beating; it comes back.