History of butter
In the old days, Icelandic butter was made in a plunger churn. Butter was produced using milk both from cows and from ewes. The milk was placed in a trog (a wooden tray with high sloping sides) and left to stand, after which the skimmed milk was...
Product reviews
Icelandic Creamery Butter is manufactured from fresh pasteurised cream, which has been produced from fresh top quality Icelandic milk.
The butter has rich smooth flavor and texture, making it easier to spread.
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Lamb fillet with orange cooked vegetables and a carrot-butter froth
| 600–800 g lamb fillets 1 celery root 3 carrots 2 sweet peppers 500 ml orange juice small piece of ginger salt and pepper 200 ml carrot juice 50 g butter salt and pepper |
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Directions
Trim the lamb, season with salt and pepper and fry in butter in a frying pan. Peel and dice the vegetables and place them in a saucepan together with the orange juice and ginger. Boil for 20 minutes. Pour the carrot juice into a saucepan. Reduce by half. Cut the butter into small cubes and whisk into the juice. Season with salt and pepper.
Smjör unsalted |
 Smjör slightly salted |
