Anchor Butter

The pure taste of cream with a touch of salt, made the traditional way without additives.
 

Great anytime you want to enjoy the seasonal flavour and full richness of that pure butter taste.
 

When you want to enhance taste, there’s no better option than salted butter for fixing, lifting and enhancing subtle aromas.
 

When you’re using butter in cooking, for example with vegetables, it complements and enhances the flavours of the food. It’s also a great way to add richness and complexity to the flavour of a sauce.
 

When you melt salted butter, and the milk solids caramelise, it can develop a nutty taste, adding depth to the flavour of a dish.
 

Butter plays an important role in pastry making as it allows the pastry to be ‘waterproof’. It also adds crustiness and crumble to all dry pastries, and brings softness and creaminess to risen doughs.
 

Butter is often used to soften and balance flavours, such as sweet, salty, bitter and acidic.
 

The salt in salted butter acts as a preservative, enhancing shelf life. With only up to 2% added, there’s just a minor difference in taste between unsalted and salted butter.
 

Cooking Tips:

Add a knob or two of cold butter to sauces. Butter creates a smooth, creamy texture by helping both fat and water-based ingredients mix together. For the best results, use cold, hard butter.

Butter helps spices, savoury and sweet, retain their flavour and integrate throughout the entire dish.

Baking Tips:

Salted butter is ideal for savoury cooking and baking. However, in sweet baking, the salt can overpower the sweetness of the butter and other ingredients.

If you accidentally melt your butter, don’t use it for baking as the texture will be affected. Instead, you could use it for drizzling over cooked vegetables.

Spreading Tips:

To keep butter soft and spreadable, keep some out of the fridge over the cooler months. During the warmer months, keep only enough for one day out of the fridge.

Baking Tips:

Use hard, cold butter for pie crust. The flaky texture in a pie crust happens when cold pieces of butter get trapped between layers of dough, then melt during baking to create small air pockets.