Though it’s not technically a tool, butter was, without a doubt, one of Child’s go-tos in the kitchen. She even said, “With enough butter, anything is good,” and we enthusiastically agree. She was an advocate of copious amounts of the stuff, working it into sauces, pastries, vegetables — you name it — and making no apologies for her devotion.
We’re happy to carry on the tradition. This sampler of butters from around the world (two French, one Belgian, one American from Vermont) is worthy of any kitchen, whether you’re slathering it on bread, swirling it into a sauce or baking something indulgent.
