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|ingredients=* 1 pound butter # First, soften (''do not melt'') the butter at room temperature. The best way to do this is to take it out of the refri

...erature until served—if refrigerated, its texture becomes that of hardened butter and is almost impossible to be restored to its original state. ...depend on how much [[Clarified butter|clarified butter]] is used: the more butter, the thicker the sauce. The bearnaise should be fairly thick, although this

...opious use of [[butter]], Holland at one time being considered the land of butter. Hollandaise is thinner than mayonnaise, more akin to its sister sauce, [[ ...s by adding the melted butter slowly and by not trying to incorporate more butter than the yolks can absorb. There are also various techniques to restore a

...ingredients. Rendered fat from ducks or geese can also be used instead of butter, and, instead of raw slices, many recipes call for browning potatoes that h

*3 tablespoons butter #Melt the butter over medium heat in a skillet or frying pan.

*[[Peanut butter]] *[[Peanut butter and jelly sandwich]]—also: peanut butter and jam sandwich

...ge of Vienna in 1683. The modern croissant, with its alternating layers of butter and dough, is generally considered to have been developed in [[France]].

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*butter tarts

:''And'' I checklisted it! Just call me butter, 'cause I'm on a roll!! [[User:Aleta Curry|Aleta Curry]] 18:37, 4 September

| pagename = Butter | abc = Butter

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...ake it non-dairy, most of the traditional recipes I know would fail on the butter.

* [[butter]];

I love fried rice and I hate peanut butter panda puffs. I've yet to try fried banana.

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