Glazed stoneware water butter dish

In the countryside of days gone by, our ancestors mastered this age-old technique: submerging butter in water to protect it from the air and prevent it from going rancid.

The fat, which does not mix with water, remains intact beneath this natural barrier. This water-filled butter dish carries on this rural wisdom, crafted from white glazed stoneware using traditional methods.

Tips for using the water-filled butter dish

The lid holds your softened butter, which you should press down gently. The base of the butter dish acts as a reservoir for fresh water. Close the lid over the sink – any water that overflows confirms that your butter is fully submerged. This complete submersion preserves the freshness whilst maintaining a spreadable texture at room temperature.

Change the water approximately every three days, or more frequently if you use butter regularly. The water can be lightly salted to enhance the flavour. Ensure the water level is high enough to guarantee the butter is completely submerged.

Available in 200 ml or 30 ml.

Water butter dish made in Normandy by a historic manufacturer.