Brown butter is a more complex, deeply toasted version of whole butter. Black & Bolyard precisely cooks and caramelizes rBST-free butter from American farms. The milk solids naturally present in the whole butter are browned in the butterfat before being infused and seasoned. Brown butter can replace whole butter anywhere that it is typically used, while its delicious depth of flavor should be enjoyed in both savory and sweet recipes.

We encourage you to use Black & Bolyard Brown Butter in the same places you already use ordinary butter. It’s perfect for savory and sweet cooking. Schmear it on bread, melt it on meat & vegetables, sauce it on pasta, and bake it into cookies.

Black & Bolyard Brown Butter is far more delicious than ghee. We deeply toast high quality butter and whip the browned milk solids back into the butterfat. Our unique process creates an incredibly rich and complex brown butter, layered with flavor, unlike ghee. Our product is suitable for sweet and savory preparations and can act as a direct replacement for ordinary butter or ghee.

Black & Bolyard Brown Butter is best if used within 12=15 months. Through our unique caramelization process, all of the water naturally present in the whole butter is cooked out before deeply toasting the butterfat at high temperatures. This process increases our shelf life and far surpasses that of ordinary butter. Brown Butter is still delicious and completely safe to eat up to 3 months after the best by date printed on the lid.

No, there is no need to refrigerate your brown butter. Our unique cooking process yields a delicious and spreadable brown butter that is shelf stable. The brown butter is best enjoyed by the date on the top of the lid. We recommend keeping the jars in the pantry or on the counter away from intense or direct light. 

We only use ingredients we would be proud to serve in the best restaurants. The base of all of our brown butters is 100% American rBST-free butter. Our Salted Honey Brown Butter is made with American wildflower honey and sea salt, while our Black Truffle Brown Butter includes a black truffle base made from real Italian winter truffles - no truffle oil!

No, we do not add sugar to our brown butters. Through our unique caramelization process, the milk solids toast and become naturally sweet, rich, and nutty. The deeply toasted brown speckles you see suspended in your jars are delicious milk solids which provide a lot of flavor in the brown butter.

Some of our Brown Butters contain sea salt to help bring out the delicious flavors. Here's the breakdown:

Original: unsalted

Salted Honey: lightly salted

Black Truffle: lightly salted

Original: Toasted & Complex – The original deeply toasted Brown Butter. Melt it on pancakes, brush it on grilled meats, and bake it into cookie dough.

Salted Honey: Toasted & Subtly Sweet – Deeply Toasted Brown Butter with Wildflower Honey and Sea Salt. Melt on pancakes, glaze on ham, and schmear on cornbread.

Black Truffle: Savory & Earthy – Deeply Toasted Brown Butter with Black Truffles. Sauté vegetables, glaze pasta, and schmear on sandwiches.

Black & Bolyard Brown Butter tastes great because it is has been deeply toasted to extract the most flavor possible from the milk solids naturally present in the butter. We keep these delicious milk solids in the final product because they have an incredible flavor that would be a shame to filter out. Throughout our long, aromatic toasting process, the the brown butter becomes rich, complex, and nutty.

Brown butter behaves just like normal butter, therefore, when it is below room temperature, it will be firm and a bit difficult to spread. Simply leave your jar of brown butter on the counter for an hour or two and it will soften up. We take care to create that smooth, creamy texture straight out of the jar.

Yes, we offer foodservice and bulk options. Please email sales@blackandbolyard.com to inquire about pricing and Minimum Order Quantities.

Black & Bolyard Brown Butter contains milk. It is naturally gluten free, soy free, nut free, and vegetarian.

Basically, rBST is a drug given to lactating cows to increase thier milk production. The acronym rBST stands for Recombinant Bovine Somatotropin. It is a genetically engineered hormone and has been associated with health issues in cows. The cows are treated with antibiotics as a result. There is debate about whether rBST and antibiotics are harmful to humans. The butter we use is always free from rBST.

Aside from the clever play on our co-founders names, the iconic bowl on in our logo represents the conception of Black & Bolyard Brown Butter during nights serving back in 2014. The nostalgic process of whipping deeply toasted brown butter in a large bowl got everyone asking why we weren’t making this for anyone else to enjoy. So we did just that.

It’s simple—“Black and Bowl-yard”. Our logo represents the first bowl we used to whip brown butter in for a Brooklyn-based supper club, along with being a nod to cooking and the versatility of Brown Butter itself. 

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