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Butterfat-rich cultured butters with additions like maple and sea salt are a tasty upgrade from plain unsalted butter.
F&W Executive Food Editor Tina Ujlaki applies her incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.
I love just about everything from the Vermont Butter and Cheese Creamery—from their fat-free fromage blanc to the rich and luxurious crème fraîche, and all the cheeses from the plain goat cheese logs to the exquisite aged Cremont and Coupole.
Now, they’ve added a new flavor to their line of butterfat-rich cultured butters: maple and sea salt. It will be your new go-to slather. Its three-in-one goodness is perfect on a toasted baguette or a biscuit, and also on pancakes, French toast and waffles for sure. I’ve also used it for sautéing apples and pears, in a pan sauce for pork tenderloin, and for finishing off roasted butternut squash and brussels sprouts.