2 tablespoons honey
1 tablespoon vegetable oil
1 tablespoon butter, softened
7 tablespoons honey
1/2 tablespoon instant lemon zest
2 teaspoons vanilla extract
1 1/2 cups white sugar
4 egg yolks, beaten
1 teaspoon lemon zest
In a large saucepan, mix the honey, oil, butter, honey, lemon zest and vanilla extract. Bring to a boil. Boil for 2 minutes. Reduce heat, and simmer for 1 minute. Remove from heat and pour into a large bowl. Store in airtight glass containers or in refrigerator.
It comes out looking nothing like the picture. I had friends over when I made it and they loved it, but my husband and I are not a fan of it. It would make a decent topping for an angel cake or ice cream, but in my opinion its a waste of apricots.
This recipe was very good but I would have made it slower so I could have leftovers for tomorrow. The other person who made this mess left a nice business card with it.
It is a basic butter recipe that every home chef should have, and every home cook should improve upon. What is especially nice about this recipe is that it is actually fairly easy to make--a lot of prep and waiting ahead are no problem. I did set aside approximately half the oil (which was a tad bit rich). I did end up wishing I would have added a bit of lemon juice to bring out more of the citrus in the butter, but that was a personal choice. I will definately make this again. I also used my food processor to chop/slice the vegetables...seemed simpler than it was.
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