Buying in bulk is a good idea for many reasons, but it may be difficult to control your food waste if you’re not careful. It’s important to plan for your perishables and make sure you use them up before the best before date. Fortunately, we have some great ways to use up your butter in ways that will make you drool.

Wholesale Butter and Bulk Cheese: Why Wholesale Food is Better

Buying bulk food makes sense if you run a restaurant, bakery or any other food business. After all, there’s no point in buying a litre of milk at a time when you can bulk buy milk, cheese, and butter, among other things. You’ll find that it saves money and reduces the amount of packaging going into landfills, plus you’ll always have what you need on hand.

If you run a food business, it’s important to rotate your food. This means if you buy another order of bulk butter, you should use up the previous butter order before touching the new one. This way, you will never have food waste and you can always make use of everything in the pantry, even if it only lasts a few weeks.

To ensure you use the butter, cheese, or milk up before it goes off, you can talk to the provider about how long their products should last. It’s also important to keep things at the proper temperatures, so you’ll be putting your walk-in cooler to good use. Keeping all your food at its ideal temperature will also help prevent spoilage.

When you realise that your butter is getting close to expiring, you can always try making some delicious baked goods with it or glazing something in flavoured butter. It’s a delicious way to make the most of that bulk order and prevent any excess from going to waste.

Buttery Recipes to Melt in Your Mouth

These delicious recipes will make you want to buy butter in bulk forever. They’re wonderful ways to use some of that tasty butter that you’re ordered and are restaurant worthy – but will also impress your friends and family. These dishes showcase the incredible taste of butter and will make you wonder how anyone can ever use a substitute.

Sage Infused Brown Butter Ravioli

This incredible dish can be made with frozen ravioli or fresh, homemade ravioli of your choice.

Serves 4

20 oz. ravioli of your choice
½ cup butter, cut into cubes
½ cup sage, chopped
½ teaspoon salt
Juice of half a lemon
¼ cup Parmesan cheese, grated

Cook the ravioli, following the package instructions.

In a large pan over medium heat, melt the butter and cook, stirring, for 4-6 minutes or until it turns golden brown.

Add in the salt and sage, stirring well, and remove from the heat.

Drain the ravioli, keeping a couple tablespoons of the pasta water.

In the pan, toss the ravioli, pasta water, butter mixture, and lemon juice until coated. Serve with cheese sprinkled on top.


Grilled Vegetables with Caper Butter

Turn regular vegetables into something truly magnificent with the addition of this amazing caper butter.

Serves 8

¼ cup butter, cut into cubes
2 cloves garlic, minced
2 teaspoons capers, drained and minced
1 tablespoon lemon juice
1 tablespoon parsley, minced
1 courgette, cut in half lengthwise
1 yellow summer squash, cut in half lengthwise
1 yellow sweet pepper, seeded and quartered
1 red sweet pepper, seeded and quartered
2 green onions, trimmed
3 portobello mushrooms, stems cut off
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon pepper

To make the caper butter, melt the butter over low heat in a small pan. Cook the garlic in the butter, stirring, for 2 minutes before adding the juice and capers. Stir and cook another 2 minutes, then add the parsley.

Brush the vegetables with olive oil and season to taste. Grill over medium heat for up to 5 minutes per side, or until just tender. Baste frequently with the butter. (Onions and mushrooms only need 2 minutes per side).

Cut the vegetables into smaller bite-sized pieces and drizzle with the caper butter before serving.

Lemon Butter Tilapia

Looking for a quick and easy way to showcase your butter? This recipe whips up in no time and is truly delectable.

Serves 4

4 4-oz tilapia fillets
1 tablespoon olive oil
Salt and pepper to taste
¼ cup butter, cut into cubes
¼ cup. White wine
2 tablespoons lemon juice
¼ cup almonds, sliced

Season the fillets and set aside.

Heat the oil in a large pan over medium heat and cook the fillets for 2-3 minutes per side, or until they are flaky. Set aside.

In the same pan, mix the butter, wine and lemon juice until the butter melts. Pour over the fish and sprinkle the almonds on top to serve.

Brown Butter Raspberry Tart

To truly enjoy your butter, try making this sweet dessert with just a touch of buttery goodness.

Serves 10

7 tablespoons unsalted butter, melted
1/3 cup sugar
1 cup and 1 tablespoon flour
¼ teaspoon vanilla essence
¼ teaspoon salt

2 large eggs, beaten
½ cup sugar
¼ teaspoon salt
¼ cup flour
1 teaspoon vanilla essence
½ cup butter, cut into cubes
2 cups raspberries

First, make the crust. Preheat the oven to 375°F and set the rack in the centre of the oven.

Mix the butter, sugar, and vanilla with a fork and stir in the flour and salt until just mixed. Press into a 9” tart pan.

Bake the crust for 15-18 minutes or until golden brown. Cool.

Meanwhile, beat the eggs, salt and sugar in a bowl, then add the flour and vanilla. Mix until you have a smooth mixture.

In a small pan over medium heat, melt the butter and cook, stirring for 5-6 minutes or until dark brown, but not burnt. Pour into a glass bowl and drizzle into the egg mixture, beating as you go.

Lay the raspberries in concentric circles in the cooled crust and pour the butter mixture over the berries. Bake for 35-40 minutes or until the filling puffs up and a toothpick stuck into the middle comes out clean.

Cool before serving.

Butter Cookies

You can’t go wrong with a good old fashioned butter cookie!

Serves 6 doz.

1 cup butter, soft
¾ cups sugar
1 egg
½ teaspoon vanilla essence
2 ½ cups flour
1 teaspoon baking powder
¼ teaspoon salt

Heat the oven to 375°F.

In a large bowl, beat the butter and sugar until fluffy and mix in the egg and vanilla.

In a separate bowl, mix the dry ingredients, then slowly beat into the butter mixture.

Use a cookie press to press cookie dough onto an ungreased baking pan. (you can also drop spoonfuls 1 inch apart) Bake for 6-8 minutes or until just set, not until golden.

Remove the cookies from the pan and cool on a wire rack. Add icing if desired before serving.

Butter Toffee

Homemade candy is a terrific gift and a treat that just about everyone will enjoy and this butter toffee doesn’t disappoint.

Makes 32 candies

2 cups whole almonds
11 oz. milk chocolate, chopped
1 cup butter, cut into cubes
1 cup sugar
3 tablespoons water, chilled

Heat the oven to 350°F and toast the almonds in a baking pan, stirring as needed, for 5-10 minutes. Set aside to cool.

Chop the chocolate in a food processor until fine. Put in a bowl.

In the processor, roughly chop the toasted almonds and spread one cup in a large baking sheet that has been thoroughly coated in butter. Top with a cup of chocolate, spread evenly over the almonds.

In a heavy pot, cook the butter, sugar, and water to 290° or the soft crack stage, stirring gently from time to time.

Pour the sugar mixture immediately over the almonds in the pan and sprinkle the rest of the chocolate and nuts on top. Chill until firm and break up to serve.

The fact is, butter adds a rich level of flavour that you simply won’t get from another source of fat and that is worth a lot. When you have plenty of it on hand, there’s no reason to skimp in your cooking and the food will reflect that attention to detail. Bulk butter is one of the best decisions you can make.

Ready to put in your order for fresh, delicious butter or another dairy product? Contact Freshways today for more information.