If you happen to have, say, a second edition Mastering the Art of French Cooking lying around on your bookshelf, as I do, you quickly realize that Julia Child was into butter. “Everything’s better with butter,” is almost a Julia quote, but the sentiment is correct nonetheless. I love butter, too.
Next to it, “Sonntags Butter” (Sunday Butter), made with sour cream and with a sharper taste. I think it’s acceptable to enjoy any day of the week?
Another sour cream butter, but one that is particularly smooth owing to the maturation of the cream. I’m struggling to understand Austrian wines, and really do not have time for instruction in Austrian Butter. I am curious, though, when should one enjoy Fasslbutter? And, do Austrian people keep all these different butters in their itty-bitty refrigerators?
“Teebutter.” This is my Land O’Lakes. It has an Austro-Hungarian history (high-grade, sweet cream butter), and we all find it perfectly acceptable with toasted brown bread and marillen jam; as the basis for a fried or scrambled egg; or with roasted chicken and radish sandwiches for lunch. It is perfect.