To make it easier to spread, remove the butter from the refrigerator and leave it at room temperature for at least 1 hour and 15 minutes. To quickly soften butter that is too cold, just cut it into pieces, wrap it in a damp cotton cloth and knead it for a few seconds.
If the butter has absorbed smells in the refrigerator, an ice water bath will give it a second youth. Just dry it afterwards. This can be done as many times as necessary.
Not using it right away? Butter can be frozen for one to two months.
To make a butter sauce, the butter must always be incorporated by whisking it off the heat.
Calm down crackling in the the pan by adding a pinch of salt before melting the butter, then a pinch of flour when it is melting.
To prevent the formation of a skin on the surface of bechamel sauce, coat it with a little melted butter.
Mix some unsalted butter with a little horseradish or wasabi from a tube, melt gently and serve with grilled meat. Or mix your butter with hazelnut powder and cover a fillet of sole with it.
Replace the oil in a dressing with melted butter, perfect on steamed baby vegetables.
Mix some unsalted butter with a piece of Camembert and add toasted almonds. Spread on lightly grilled croutons. Serve as an appetizer.
Butter sauce with salted butter: Melt the butter over a low heat. Using a whisk, mix in the juice of a lemon over a low heat. This sauce is perfect to accompany pasta or a skate wing.