A little run down of how to use these French novelties:
Scrape room-temperature butter into the blue-ringed cup portion of the keeper. Then pour in a small amount of water into the orange dish; just enough to form the seal, not too much that the water touches the butter. Place the butter cup upside down in the orange dish so the water forms an air tight seal. Now you have fresh, spreadable butter at the ready.
A little run down of how to use these French novelties:
Scrape room-temperature butter into the blue-ringed cup portion of the keeper. Then pour in a small amount of water into the orange dish; just enough to form the seal, not too much that the water touches the butter. Place the butter cup upside down in the orange dish so the water forms an air tight seal. Now you have fresh, spreadable butter at the ready.
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