Shrimp and Grits with Red Pepper Mash Butter
Sweet tea, humidity, “Coke,” college football Saturdays. Some things are undeniably Southern; not to be overlooked: shrimp and grits. Shrimp and grits have a deep history in the American South. This staple dish formed its roots in the Lowcountry, spread throughout the...
Cheddar Chive Drop Biscuits
We are here to make a case for the drop biscuit. These flaky little buttery delicacies are timeless, versatile, and most importantly, delicious. Anne Morrow Lindbergh said, “When I cannot write a poem, I bake biscuits and feel just as pleased.” So, let’s get poetic....
Jeni’s x Banner Butter
This summer, we’ve teamed up with dairy heroes, Jeni’s Splendid Ice Creams, for their Grill & Chill Collection. This collection features an outdoor entertainer’s dream combination of four perfect summer ice cream flavors and four butters engineered with warm...
Be A Sauce Boss: Velouté
Chef Marc Suennemann of Trade Root at The Whitley shows us how to make velouté and whips up a fabulous chicken dish topped with this freshly made mother sauce. Instructions from Chef Marc: Velouté (prounounced “vuh-loo-TAY”) is one of the five mother sauces of...
Be a Sauce Boss: Hollandaise
This French mother sauce is perfect atop asparagus, Eggs Benedict, or in this case, Lobster Avocado Toast – yum! Chef Suzanne Vizethann, owner of the famous Buttermilk Kitchen, shows us how to make a luscious hollandaise sauce in our newest installment of Be a...
Win the Ultimate Surf and Turf Cooking Package
Banner Butter Friends: we’re partnering with Greensbury, Made In Cookware, True Made Foods, & Big Green Egg in a week-long competition to for you to win the Ultimate Surf ‘n’ Turf Collection prizes for the perfect Surf ‘n’ Turf feast! Enter for a chance to win:...
Be a Sauce Boss: Béchamel
The five mother sauces are considered to be the foundation of many French sauces and dishes, and four of these five use butter. Those French folk are smart. First up, we take a look at béchamel. This mother sauce is made of butter, flour, and milk. Chef Jennifer Yoo...
Pork Ribs with BBQ Banner Butter
Written by grillmaster Tim Shelburn Pork spare and baby back ribs are one of my favorite things to cook on the Rectec pellet smoker and the BBQ butter, made with Meat Church Honey Hog, brings them to the next level! Here is my method for great looking ribs every time....
Spaghetti with Sea Salt Butter and Lemon
This buttered spaghetti recipe we adapted from Food & Wine is bright and flavorful, and perfect for any time of year. What’s better than the simple comfort of buttered spaghetti with lemon? SERVES: 1 WHAT YOU NEED: 1.5 cups spaghetti 2 Tbsp Sea Salt Banner...
Top Uses for Butter by State
Butter in its purest form is a soft yellow emulsion of butterfat, water, and air churned from high-quality cream for the purpose of making your food taste delicious. Each state has its own unique way of employing the creamy yellow stuff to maximum flavor in its...
Gameday Chicken Wings
Ask and ye shall receive. We present to you the Gameday Wings Recipe, perfect for your Super Bowl party or a regular ole Tuesday night. Get ready to be the Gameday MVP with these baked chicken wings! What you need: 2 lbs. chicken wings 1 tbsp baking powder 1 tsp salt...
Effortless Roasted Cauliflower with Roasted Garlic, Basil, and Parsley Butter
Queen of the cruciferous (or arguably the brassica) vegetable family, cauliflower is full of phytonutrients, slightly sweet to taste, and perfect for roasting. Here’s our easy roasted cauliflower recipe: This recipe was such a hit, we had to try not to eat the...A Definitive Guide to Butter Spreads That Want to Taste Like Real Butter, But Don’t
You know how the story goes: somewhere along the line, the butter aisle got saturated with a bunch of butter wannabes masking as the real thing, but not-so-secretly containing whack ingredients such as vegetable oil and natural and artificial flavorings and...