Honey Butter

• 100 g honey
• 200 g cold butter, diced
• sherry vinegar

In a pot, heat the honey and reduce to a tacky consistency, about 5 or 6 minutes.

Turn the heat to low, then slowly whisk in the butter a couple of pieces at a time so the sauce emulsifies, adding a small amount of water as necessary if it becomes too thick. Season with sherry vinegar and salt as needed.