Vanilla is one of those age-old flavors that everyone likes. Pair it with sugar and butter and you have a winning spread. The fresh vanilla bean makes a huge difference in taste. This butter goes so well with a soft, doughy bread, like my Mom’s amazing Easter bread.
1/2 c. homemade butter
1 tbsp. granulated sugar
1 whole vanilla bean
Using a sharp knife, carefully split the vanilla bean lengthwise in half. Using a butter knife, scrape the seeds of the vanilla bean out. Place directly onto butter, as you do not need to measure the amount of vanilla. Simply use the entire amount you can scrape out of one whole vanilla pod.
Using a spoon, thoroughly blend the vanilla into the butter. Keep your eye on the little specks to ensure proper flavor distribution. Add the sugar and mix well.
Shape the butter into a log using plastic wrap. Refrigerate until butter log is firm – approximately thirty minutes.
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What an honor to be featured in The New York Times! We are so proud to have gotten a stamp of approval from Florence Fabricant, food critic of the NYT.