Starting this fall I’m on a mission to find specialty food makers — condiment companies in particular — in an effort to build my new blogger-brand network and marketing company (lots of details to come). My goal is for Saucy Dipper to become THE hub for condiment enthusiasts.
My first partner? Epicurean Butter in Federal Heights, just north of Denver. This family-run business is as sweet as they come. Actually, they’re a bit savory, too.
Epicurean Butter specializes in flavor-infused, chef-quality finishing butters (also called compound butters). They were the first to bring compound butter to the consumer market, and they have one of the most popular compound butters on the market today: Black Truffle Butter.
Nothing but grade AA butter and Italian black truffles in this bad boy. The butter is chock full of the truffles, too. I could see the black pieces before even opening the package.
I tried the butter on a rib eye, as recommended by creator Chef John Hubschman. I don’t have to tell you it was delicious, but I will. Delicious.
My husband only added a touch of salt before grilling the meat. From there we topped the steak with a tablespoon (or so) of butter and watched it melt into perfection.
Before meeting the folks at Epicurean Butter I was new to the concept of compound butter. I learned that you don’t cook with it. You finish a dish with it. Hence the name “finishing butter.”
Finishing butters make your life easier. I love sauce (obviously) and high-impact flavors, but I’m a low-maintenance cook. I much prefer simple recipes to complicated processes. That makes Epicurean Butter products ideal for me.
Epicurean Butter makes 14 different flavors. Giving me (and you) limitless opportunities! I’m thinking White Truffle Butter with pasta and shrimp, Orange Honey Butter on French toast, and Caramel Sea Salt on popcorn. And that’s just the start. You can find more serving suggestions and a list of retailers that carry the product on the company’s site.
Have you used infused butters to finish a dish?