Honey Butter Recipes That Instantly Elevate Any Meal

As a food and travel writer, I’m guilty of spoiling—and, admittedly, overwhelming—my palate with some of the world’s most decadent ingredients. This has ranged from Wagyu steaks and beluga caviar to white truffles and roasted bone marrow, prepared and served to perfection by Michelin-star chefs from practically every corner of the globe. (Tough life, I know.)

While I certainly harbor zero complaints when it comes to these ultra-lux, hours-long tasting experiences, I’ve often found that it’s the simple, straightforward, and underestimated meal components that not only leave the biggest impressions but also enhance practically anything on a dinner table. It might be a sauce, a seasoning, or even a garnish—though the most impactful addition in recent memory has been an ever-so-humble honey butter from North Carolina.

L’Ostrica’s small touches, big impressions 

During a recent trip to Charlotte to devour my way through the city’s surprisingly robust dining scene, I found myself at L’Ostrica, a modern Montford neighborhood bistro with a seasonally driven menu.

While each plate teemed with complex and creative flavors that showcased chef and co-owner Eric Ferguson’s expertise and mastery of proteins such as oysters, squab, and spare ribs, it was a compound honey butter, prepared with bread and even incorporated into a pasta, that gave me the most pause.

“Sometimes the little things can bring big flavor,” says Cat Carter, the restaurant’s co-owner and head of experience design. “Our hope is that guests see the great care we take with even the smallest component of a dish and that this adds to their experience.”

This philosophy extends to L’Ostrica’s in-house touches, from a thoughtfully crafted XO sauce, a Korean chili oil made from local ginger and scallions, and a scallop chip made from the seafood’s delicate belly. The restaurant also grinds all of its own spices so that small touches can make a big impression. But it was the honey butter—a gastronomical symphony of salt, fat, and a dash of sweetness—that had me declaring, “I can’t believe it is butter.”

“We culture the butter in-house, a process which yields a pleasant tang and contrasts with the sweetness of the honey and the browned butter sauce in the pasta,” explains Carter of its role in the restaurant’s sopresine dish, which features heirloom squash and an Egyptian-influenced hazelnut dukkah. “Together, the honey and the butter play nicely off the pickled squash in the dish.” 

“The intention was not for the honey butter to be a standalone star but to be a subtle surprise, an extra touch that keeps the dish interesting even as the pasta disappears,” she adds. 

To keep things ultra-fresh and local, the honey is sourced from Herb's Honey, a North Carolina producer best known for its raw, unprocessed honey harvested in the Carolinas and often sold regionally at markets, including the Charlotte Regional Farmers Market.

Finding culinary inspiration

As I sat down after my visit to reminisce, jot down descriptions of everything I’d consumed, and churn through article assignments, I couldn’t stop returning to this butter. How could something so basic remain top of mind? And what did that say about my approach to food in general?

For starters, it reminded me to take a page out of my own book—literally. As the author of Basic Bitchen, I’ve long prided myself on helping amateur chefs find inspiration in the kitchen using pantry items and tools that are nearly always at their disposal. Getting wined and dined is a privilege that has afforded me one-of-kind bites from top-tier culinary talent, but I never want to lose sight of the fact that anyone with a bowl, a spoon, and just a few groceries can prepare something memorable and versatile—and ready in practically no time at all.

Inspired, I reconnected with Carter and her team to request a helpful breakdown of how to make compound butters, along with a short list of what each iteration pairs best with.

The next time you’re entertaining or dining out, it may be instinctive to gravitate towards the stereotypical indulgences to “treat yourself” (and rightfully so), but it’s worth remembering not to overlook the kitchen’s most uncomplicated pleasures. If something tastes exceptional in its purest form, there’s no need to be “buttered up”—unless, of course, that butter is being smeared on hot bread or folded into al dente noodles.

Tips on how to make compound butter

“Compound butter is a fast and fun way to add a little extra flavor at the table,” says Carter.

“A pinch of sea salt added to any of these will further enhance the flavors, but you can omit it if desired.”

Steps:

1. Set out your butter of choice, and let it reach room temperature.
2. Mix in one of the flavor combos below, and then use a spatula to transfer the butter to a mold or small plate.
3. Like slice-and-bake cookie dough logs, you can also shape the butter into cylinders. Simply cover it with plastic wrap, roll it into a log, and chill before cutting into discs using a sharp knife.

Recipes

Honey Butter

Ingredients

Your favorite honey drizzled into butter, maintaining a 3:1 ratio of butter to honey

Great for: Biscuits, roasted carrots, and pancakes

Lemon and Herb Butter

Ingredients

Lemon zest and fresh dill, tarragon, and/or chives. Add chili flakes for an extra kick.

Great for: Roasted vegetables, mashed or baked potatoes, and grilled corn

Spiced Orange Butter

Ingredients

Orange zest with a light sprinkle of ground cardamom, coriander, clove, and pink peppercorn

Great for: Sweet potatoes, pork chops, and hot buttered rum

Ginger Miso Butter

Ingredients

Finely grated ginger and a little white miso. For extra flavor, add finely sliced scallion.

Great for: Baked or steamed fish, shellfish, and green beans