A working butter dish

My husband and I both remember the tradition of certain things left on the dining table no matter what: salt and pepper, napkins and butter. But we’ve wondered over the years about the wisdom of exposing the last item to air. It’s obvious that butter is refrigerated to keep it fresh, but how could our parents get away with having it sit at room temperature for days?

When not eating, wrapping Christmas gifts or doing the odd bit of scrapbooking on it, our table is bare. And truthfully, I’ve no wish to have butter sitting on it 24/7. But if I could have fresh, spreadable butter available at any time… well, there’s a spot next to the toaster that would work wonderfully! Enter le beurrier, the french butter dish, or butter bell.

I came across this marvelous item while indulging my etsy obsession. The very first french butter crock I ever saw was one made by seller PhenixPottery. Equally delicious is the beautiful yellow model that seller dbabcock makes… and look at that large, open mouth. But - are they supposed to be shaped like a bell for a reason?

Basically, the crock is in two parts. The base, which holds a bit of water, and the lid, which turns out to be the actual butter dish, usually built to hold one stick of butter. Oil and water do not mix, so the butter is kept airtight and fresh.
Lee Daniels Pottery in Brinnon, Washington makes a lovely butter crock and this is their explanation of the process:

Pack butter into the lid and invert into about one inch of cold water in the bottom of the pot. The cold water will form a seal to ensure the butter stays fresh and creamy. The water should be changed every two or three days.

Classic Lines Pottery in Boise, Idaho makes some lovely models as well… as does James Sloss Pottery in Dayton, Oregon.

If you do search for one, use alternative wording, such as ‘butter bell’. Same animal, but a completely new list of sellers/manufacturers pop up on google. eBay also lists some under ‘butter bell’. And keep in mind that even though it’s said that the butter will keep for at least a month in one of these dishes, it should be packed in tightly so no air can get in to cause spoilage. Also, a little salt in the water will help to keep it fresher longer.

It’s very difficult to choose, but I know I want one… and I’m equally as committed to purchasing a hand made crock here in America. I’ll follow up when I’ve used it for awhile…. and hopefully buttered many pieces of fresh baked bread!

1. Lee Daniels French Butter Keeper | beannachd