Carron Lodge Salted Butter 250g x 40

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Salted Butter

Carron Lodge Salted Butter 250g x 40 is a convenient catering pack of rich, creamy salted butter, ideal for busy kitchens where butter is used throughout the day. With its classic dairy flavour and touch of salt, it works just as well spread onto freshly baked bread as it does melted into vegetables, used for frying or incorporated into savoury cooking.

The individual 250g blocks make portioning and handling straightforward while providing the convenience of a 10kg bulk case. Use it to enrich mashed potato, finish sauces, baste meat and fish, fry mushrooms or simply serve alongside warm bread and rolls. Salted butter is also a useful baking ingredient when you want a subtle savoury balance against sweeter flavours.

Key Features:

• Case contains 40 x 250g blocks.
• 10kg total case quantity.
• Convenient individual blocks for easy portioning.
• Salted for a balanced, savoury dairy flavour.
• Suitable for cooking, baking, frying, spreading and finishing.
• Practical bulk butter format for restaurants, cafés, bakeries, hotels and catering.

Recipe Inspiration:

• Make a classic garlic and herb butter and melt it over grilled steak, roasted mushrooms or seasonal vegetables just before serving.
• Whisk cold cubes of salted butter into a reduced white wine sauce for a smooth, glossy finish to serve with fish or chicken.
• Fold plenty of butter through hot mashed potatoes with a splash of cream for a rich, smooth side dish.
• Make brown butter by gently cooking the butter until the milk solids turn golden and nutty, then spoon it over roasted squash with sage for an autumnal side dish.

Why do restaurants finish sauces with butter?

Whisking cold butter into a warm sauce towards the end of cooking is a classic technique known as mounting with butter, or monter au beurre. It can give sauces a smoother texture, glossy appearance and richer mouthfeel without requiring additional flour or starch.

Why is butter commonly used for basting meat?

Foaming butter can be spooned repeatedly over meat as it cooks, helping distribute heat and carry the flavours of aromatics such as garlic, thyme and rosemary across its surface. It is particularly popular when pan-cooking steak, pork and chicken.

What is brown butter and how is it made?

Brown butter, or beurre noisette, is made by gently heating butter until its milk solids begin to toast and turn golden brown. This develops distinctive nutty, toasted flavours that work particularly well with sage, squash, fish, pasta and baked goods.

Ingredients:

Cream (MILK), Salt.

Allergens highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.