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Genuine excellence and mouth-watering flavour
Proper Danish butter. It’s pretty difficult to beat. After all, genuine excellence and mouth-watering flavour don’t just come out of nowhere. It takes a special something to create a butter that’s, well, better. These days it’s easy to spot the tub of Lurpak® that’ll turn that toast into a breakfast of champions. But it wasn’t always so easy. Up until 1888, many inferior butters from other lands attempted to imitate its Danish excellence and claim themselves as equal alternatives. And so it became clear that a standard needed to be set – for the sake of kitchens everywhere.
When it comes to creating the subtle taste of Lurpak®, it’s all about old meets new, throwing together traditional methods with state-of-the-art technology.
To put it simply, Lurpak® is a pale-coloured lactic butter. The process begins with roughly 20kg of whole milk to make every 1kg of butter. The most valuable and tasty part of the milk – the cream – is carefully “ripened” before being used for the butter making process. Lactic cultures are then added, giving a fresh and slightly aromatic note with the unmistakable creaminess that creates the characteristic Lurpak® flavour. That’s it. Nothing more is added, apart from a pinch of salt to our Slightly Salted varieties.
The dairy products we use are crucial to the quality of our dishes and there are many dairy suppliers available. I would definitely lean towards Arla because of the strong links to the farmers who produce the product.
Jesse Dunford Wood, head chef at Parlour
Key Benefits
- Made with only milk and salt
- No artificial colours or preservatives
- Suitable for vegetarians
- High smoke point to stand up to the toughest tests
So, there you have it. Unmistakably fresh, ever-so-slightly aromatic Lurpak®. Perfect for, basting, frying and finishing, spreading and just about anything you want to whip up in the kitchen.
Herb and pink peppercorn butter
25g Lurpak Slightly Salted
1tbsp English mustard powder
10gr Pink peppercorns
50gr Mixed garden herbs – such as sorrel, chives, parsley, tarragon
Method:
- Place all the ingredients in a food processor and mix until smooth.
- Place on open cling film and roll into a log.
- Chill until firm and then slice into rounds.
Cook a steak as required and as you take it off the heat to rest, place a generous round of butter onto the steak and leave it to melt over.
