Great home cooks know that the secret to finishing a dish—from soups to risottos—is often butter. When that butter contains an umami-packed element like truffles, porcini or bacon, it can be a real dinner-saver. These infused butters employ the French tradition of beurre de baratte, in which whole cream is shaken to make butter, and they are simply delicious.
Porcini Butter contains porcini powder and cream; a spoonful is wonderful in pasta, gnocchi or a classic mushroom risotto.
Black Winter Truffle Butter is fantastic sliced and put on a hot steak to serve, or spun into mashed potatoes or sautéed vegetables.
White Truffle Butter is delicate and should be used to finish a dish only, so the white truffle aroma can really shine. Try it on a simple piece of white fish, on a baguette or on fettucine alfredo.
Bacon Butter incorporates fully-cooked shredded bacon into a creamy butter. Try it on biscuits, scrambled eggs or in omelettes.