History of the French Butter Dish

The french butter dish, used to prevent butter from getting rancid without the aid of refrigeration, has become extremely popular in recent years. Though some claim that the french butter dish was invented many centuries ago, there are authoritative sources that indicate the french butter dish was invented no earlier than the 1800s. French butter dishes were most likely invented in Normandy or Brittany, regions both of which were famous for butter production at that time; though one authority believes the french butter dish was invented in Vallauris.

French butter dishes have a variety of names; for example, the french butter dish, the french butter bell, the french butter crock, the french butter keeper, the french butter pot, the beurrier Breton, beurrier Normand, pot à beurre Breton and the beurrier à l'eau, among others.

How do French Butter Dishes keep butter fresh?

The french butter dish works to keep butter fresh by separating the butter from air. French butter dishes often create an air/water barrier that prevents air from turning the butter rancid. Holes are often present in the lids of french butter dishes in order to evacuate as much air from the butter chamber as possible. Some fans of french butter dishes advocate using salt water, rather than fresh water, to increase effectiveness and to prevent mold. Usage of french butter dishes is not without maintenance, however; a change in the water is suggested at least every week. However, extremely fresh-minded french butter dish fans suggest changing the water every one to three days!

Clay Connection French Butter Dish