From the jar
Recipes
Counter Butter is clarified butter — milk solids out, so it doesn’t burn like butter. Same butter flavour, better for a hot pan. Tap a recipe to open it.
Crispy-edge fried eggs
Lacey whites, soft yolk, no burnt-butter smell.
Ingredients
- 1–2 tsp Counter Butter
- 2 large eggs
- Pinch of salt
- Black pepper (optional)
- Toast, to serve
Steps
- Set a nonstick or well-seasoned skillet over medium heat. Add Counter Butter and let it melt until it shimmers — don’t wait for smoke.
- Crack the eggs in. Leave them alone for 30–45 seconds so the bottoms set.
- Spoon a little hot butter over the whites (not the yolks) until the edges lace and turn golden.
- Salt. Pepper if you want. Slide onto toast while the yolks are still runny.
Roast potatoes
Hot oven, shattered edges, soft centers.
Ingredients
- 1 kg (about 2 lb) Yukon Gold or russet potatoes
- 3 tbsp Counter Butter
- 1 tsp kosher salt (plus more to taste)
- ½ tsp black pepper
- 2 sprigs rosemary or thyme (optional)
Steps
- Heat the oven to 220°C / 425°F. Put a large sheet pan in to preheat.
- Peel if you like (or don’t). Cut potatoes into 3–4 cm chunks. Cover with cold salted water, bring to a boil, and cook 8–10 minutes until just tender at the edges.
- Drain well. Return to the pot and shake hard so the outsides rough up — that’s your crunch.
- Toss with Counter Butter, salt, and pepper.
- Carefully tip onto the hot pan in a single layer. Roast 35–40 minutes, flipping once, until deep gold.
- Toss with rosemary or thyme in the last 5 minutes if using. Salt again at the table.
Grilled cheese
Outside shatters, inside stretches. Better browning than fridge-hard butter.
Ingredients
- 2 slices sturdy sandwich bread (sourdough or white)
- 2–3 tsp Counter Butter, soft
- 2–3 slices cheese (cheddar, Gruyère, or a mix)
- Pinch of salt (optional)
Steps
- Spread a thin layer of Counter Butter on one side of each bread slice (the outsides).
- Build the sandwich cheese-side in. Butter faces out.
- Set a skillet over medium heat. Lay the sandwich in. Press lightly with a spatula.
- Cook 3–4 minutes until the underside is deep gold. Flip once.
- If the cheese needs help melting, lid the pan for 20–30 seconds. Rest 1 minute, then cut.