Jalapeno honey butter is a spicy butter with just a touch of honey. It’s one of those spicy combinations you just can’t get enough of! Whether you’re spreading it on freshly baked sourdough cornbread, melting it over grilled corn cobs or gifting a jar to neighbours and friends, you’re going to need to make a double batch because this whipped butter with a spicy kick will be loved by all who try it.
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Ingredients
- Honey – Substitute with maple syrup if you can’t eat honey.
- Butter – You’ll need salted butter softened at room temperature. This is a great opportunity to use your own homemade butter, but really any butter is just fine.
- Jalapeños – You can make this butter with pickled or fresh jalapeños, depending on your taste. Pickled jalapeños will give you a more mellow flavor profile, you could even use a combination of fresh and pickled if you dare. You can increase or decrease the amount of jalapeños to suit your personal taste.
How To Make Jalapeño Honey Butter
This butter recipe could not be easier to put together. I recommend using a stand mixer with a whisk attachment to ensure your jalapeño honey butter is light and airy.
If you’re using pickled jalapeños, you’ll need to drain them really well before dicing them finely. I recommend sitting them on some paper towel. You don’t want to add too much juice or it will prevent the butter from whipping up light and airy.
Add butter, honey and jalapeños to the bowl of a stand mixer and whisk them together until the butter is light and airy and the honey is completely dissolved into the butter. Make sure you scrape down the sides of the bowl a few times to ensure everything is well combined.
How To Serve Jalapeño Honey Butter
This delicious, spicy whipped butter can be used in so many different ways. It makes the perfect topping for sourdough bread, sandwiches and toast. I love serving it with a fresh, crusty sourdough baguette, sourdough dinner rolls or sourdough cornbread muffins.
It’s also delicious brushed over a grilled corn cob, used to sauté prawns and seafood or used as a dressing for grilled chicken.
One of my favorite ways to serve this jalapeño butter is to roll it into a butter log using some parchment paper. After setting it in the fridge for a few hours, slice it into discs and serve it on top of a freshly sizzled steak.
Storing Whipped Butter
This whipped butter is best stored in the refrigerator, particularly if your kitchen is warm. If it melts or separates, it cannot be whipped back together. It can be stored in a air tight container in the fridge for up to one month and in the freezer for up to 6 months. If stored in the fridge, let it soften a little at room temperature before serving.
Jalapeño Honey Butter
Equipment
- Mixing Bowl
- Electric Mixer or Stand Mixer (see notes)
Ingredients
- 150 g Butter, softened
- 30 g Honey
- 40 g Jalapenos, pickled
Instructions
- Finely dice the jalapeños.
- Add softened butter, honey and diced jalapeños to a bowl (or stand mixer). Be careful not to add too much of the jalapeño juice to the butter.Whip ingredients together until light and fluffy.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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