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Traditional French soft-butter crock

We all know that butter existed long before refrigerators. The French (naturally) came up with an ingenious way to preserve it, still unsurpassed by today's technology. The top section holds exactly one stick of soft butter. Add a few ounces of cold water to the bottom of the crock, submerge the top into it as shown, and store right there on your table. Keeps butter fresh and spreadable at room temperature for several weeks. So much friendlier than a rock-hard stick of butter, unless of course you're trying not to use it.

How to Serve Butter →



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