Ingredient

Cold unsalted butter Recipes

11 recipes with cold unsalted butter for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

11 recipes

Apple Pie with apple, butter and sugar — USA recipe

🇺🇸USAAdvanced

Flour and Confectionery Products

Apple Pie

Apple pie is so popular in the United States that it has become a symbol of American cuisine and culture. Often served at Thanksgiving and other holidays as a favourite homemade dessert.

90 min580 kcal4 serves

🌿Vegetarian

Prune and Raisin Lattice Pie with flour, butter and prunes — France recipe

🇫🇷FranceMedium

Flour and Confectionery Products

Prune and Raisin Lattice Pie

Butter pastry woven into a golden lattice over a filling of stewed prunes and raisins that turns jammy and caramelized in the oven. The fruit softens into a sticky, wine-dark filling that cuts through the richness of the crust.

60 min580 kcal8 serves

🌿Vegetarian

Quiche Lorraine with flour, butter and bacon — France recipe

🇫🇷FranceAdvanced

Flour and Confectionery Products

Quiche Lorraine

Quiche Lorraine is a timeless French classic — a savory open-faced tart from the Lorraine region, filled with a rich custard of eggs, cream, smoky bacon, and Gruyère cheese. Perfect for brunch, lunch, or light dinner.

65 min450 kcal6 serves

Pecan Pie with flour, butter and eggs — USA recipe

🇺🇸USAAdvanced

Sweet Dishes

Pecan Pie

The quintessential Southern American dessert — a buttery flaky pastry shell filled with a dark, gloriously sticky filling of brown sugar, corn syrup and whole pecans. Rich, sweet, and utterly irresistible.

70 min580 kcal8 serves

🌿Vegetarian

Asparagus and Marinated Artichoke Galette with asparagus, marinated artichoke hearts and cream cheese — USA recipe

🇺🇸USAAdvanced

Vegetable and Mushroom Dishes

Asparagus and Marinated Artichoke Galette

Savory free-form tart with asparagus spears and oil-packed artichoke hearts on a lemony herbed cream cheese base. The dough takes five minutes and no food processor — just cold butter grated directly into flour. Once it comes out of the oven with the crust dark and blistered and the cheese puffed at the edges, it looks like something you'd pay $18 for at a spring brunch spot.

75 min385 kcal6 serves

🌿Vegetarian🌶️Spicy

Peach Crumble with peaches, all purpose flour and rolled oats — UK recipe

🇬🇧UKMedium

Sweet Dishes

Peach Crumble

Juicy peaches under a rough, buttery oat-and-nut topping that shatters when you push a spoon through it. The filling thickens as it bakes, the crumble goes golden, and the whole thing smells like summer in the oven.

55 min340 kcal6 serves

🌿Vegetarian

Lobster Bisque (Bisque de Homard) with lobster, butter and onion — France recipe

🇫🇷FranceAdvanced

Soups

Lobster Bisque (Bisque de Homard)

Bisque de homard is the most luxurious soup in the classical French repertoire: a deeply orange, velvety-smooth cream soup built entirely on the flavor extracted from lobster shells. The technique is methodical — the shells are roasted in butter and a little oil until they smell nutty and oceanic, the aromatics are sweated, cognac is added and often flambéed, white wine and fish stock are added, and the whole mixture simmers for 35 to 40 minutes to extract every molecule of flavor from the shells. The stock is then strained, blended, passed through a fine sieve, enriched with double cream, and mounted with cold butter to a glossy, coating consistency. A swirl of cream and a few morsels of lobster meat garnish each bowl. Nothing is wasted: the shells that look like kitchen scraps become the foundation of one of the most complex, satisfying soups in existence.

105 min520 kcal4 serves

🌾Gluten-free

Scones (British Buttermilk Scones) with plain flour, baking powder and cold butter — UK recipe

🇬🇧UKMedium

Flour and Confectionery Products

Scones (British Buttermilk Scones)

Scones are the cornerstone of the British cream tea — a tradition in which scones are served warm, split horizontally, spread with clotted cream and jam, and eaten in the afternoon alongside a pot of tea. The word scone was written down in Scotland in 1513, the baking-powder scone appeared only after 1843, and today scones are associated with Devon and Cornwall in the south-west of England. They are a quick bread (leavened by baking powder and bicarbonate of soda rather than yeast) made from flour, cold butter, buttermilk, and a little sugar. The defining technique is the same as pastry-making: very cold butter worked into flour until it resembles breadcrumbs, combined with cold liquid to just bring the dough together — never kneaded. The cold butter pockets in the dough hit the hot oven and release steam, creating the characteristic slight flakiness and the dramatic rise that splits the scone naturally along the middle — the 'waist' — making it easy to break open by hand without a knife. The recipe makes six tall scones. The butter spends 10 minutes in the freezer and the cut scones 15 minutes in the fridge; neither is counted in the time.

35 min360 kcal6 serves

🌿Vegetarian

Reverse-Sear Steak (Oven and Cast Iron) with steak, butter and garlic — USA recipe

🇺🇸USAMedium

Meat Dishes

Reverse-Sear Steak (Oven and Cast Iron)

Reverse-sear steak is a thick ribeye or strip steak that is first warmed slowly in a 120°C oven to about 10°C below the target temperature, then seared in a very hot cast-iron skillet. Because the whole steak is already almost at temperature when it meets the pan, the sear only builds the crust and does not overcook the meat beneath it. The result is even pink from edge to edge with a dark crust and no wide gray band. You need a thermometer, and the dry brine takes at least an hour before you start.

55 min880 kcal2 serves

🌾Gluten-free💪High protein

BBQ Baby Back Ribs (2-2-1 Method) with baby back ribs, brown sugar and smoked paprika — USA recipe

🇺🇸USAAdvanced

Meat Dishes

BBQ Baby Back Ribs (2-2-1 Method)

Baby back ribs are the most tender and lean rack cut in American barbecue — they come from where the pork loin meets the spine, producing shorter, curved bones with a generous layer of back loin meat. The 2-2-1 method — a modification of the classic 3-2-1 for the smaller baby back rack — divides the cook into three stages: 2 hours of open smoking to build bark and absorb smoke, 2 hours wrapped tightly in foil with butter, honey, and apple juice to braise the collagen into gelatin until the meat pulls cleanly from the bone, and 1 final hour unwrapped to set the BBQ sauce glaze into a lacquered, sticky finish. Temperature is 225°F (107°C) throughout. The result is ribs where the meat pulls cleanly from the bone with a gentle tug, carrying a deep smoke ring, complex bark, and the sweet-savory caramelized BBQ glaze. The rubbed racks rest for 30 minutes before cooking (or overnight in the fridge); that wait is not counted in the cooking time.

320 min730 kcal4 serves

🌾Gluten-free🌶️Spicy💪High protein

Vanillekipferl (German Vanilla Crescent Cookies) with flour, butter and almonds — Germany recipe

🇩🇪GermanyAdvanced

Flour and Confectionery Products

Vanillekipferl (German Vanilla Crescent Cookies)

Vanillekipferl are small crescent-shaped shortbread cookies made with ground almonds and rolled in vanilla sugar while still warm. They were first baked in Vienna, and today no Advent cookie tin in Germany or Austria is complete without them. The dough has no baking powder and only two egg yolks, so the crumb is sandy and melts on the tongue instead of crunching. The 75 minutes cover mixing, shaping and baking three trays; the dough also needs an hour in the fridge before shaping, and the cookies are at their best after two or three days in a tin. Makes about 60 pieces, five to a serving.

75 min320 kcal12 serves

🌿Vegetarian

Ingredients

Goes well with

Other ingredients that appear most often alongside cold unsalted butter across the archive. Pick one to drill deeper.

egg apple cinnamon raisins bacon asparagus cream cheese all-purpose flour rolled oats onion carrots celery