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This versatile butter turns simple vegetables into stunning side dishes – add a pat or two to green beans, snap peas, asparagus, carrots, and parsnips. The sweetness from the honey also makes it perfect for spreading on dinner rolls, breakfast breads or bagels, and for topping pancakes, French toast and waffles.

Honey Sesame Butter

1 cup (2 sticks) salted butter, room temperature
2 tablespoons honey
1 teaspoon toasted sesame oil*
3 tablespoons lightly toasted sesame seeds** (or a mix of black and white sesame seeds)
Salt to taste

1. Place the butter in a medium mixing bowl and, with an electric mixer (fitted with the paddle) or wooden spoon, beat until light and fluffy. Scrape down the sides.
2. Add the honey, sesame oil and sesame seeds and beat to incorporate, scraping down the sides. Taste for salt.
3. Scrape into a small bowl, serving crock or butter molds and cover tightly; or shape into a long roll in grease-proof paper (plastic, wax or parchment) for storing and slicing as needed.

Makes about 1 1/3 cups.

*Use toasted sesame oil and sesame seeds to bump up the sesame flavor.

**To toast sesame seeds, place seeds in a single layer in an ungreased shallow pan. Bake at 350°F (175°C) for 5 to 10 minutes or until golden brown. Remove from pan to cool.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.

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