honey butter

1/2c (1 stick) butter, at room temperature
1c honey
1 egg yolk, optional

With a hand mixer, whisk, or stand mixer fitted with whisk attachments, beat butter, honey, and egg yolk until mixture becomes more opaque than liquid. Go about 10 minutes.

To store, place in a crock, tupperware container, or other worthy vessel and cover, storing in your refrigerator.

**FOOD SAFETY POLICE***Since this does contain a raw egg yolk, don't leave it at room temperature for longer than 2 hours. If you do, you risk it not being safe to eat, and you should throw it out.