Our Butter


Enjoy richer texture and gourmet flavor every day. Add a bit of Frentel to your favorite grilled meats, fresh bread, stews, pasta, or roasted vegetable dishes. Our salted Frentel is ideal as a topping, spread, or ingredient.


Discover the difference Frentel can make in your cakes, cookies, and pastry creations. Our unsalted butter is ideal for baking and cooking to bring out superior flavor, texture, and appearance.



1-1/2 Cups of all purpose flour
12 tbsp. (170 grams) Frentel unsalted butter
1/4 tspn. salt
2 tbsp. granulated sugar
1 egg

3 large apples, sliced (Honey Crisp, Granny Smith)
2 tbsp. Frentel unsalted butter , melted
1/3 cup granulated sugar
1 tspn pure vanilla extract
1/8 tspn salt

2 tbsp. of sugar


Crust: Using a stand mixer with the paddle attachment on low-medium speed, mix the butter and sugar until light and fluffy. Add the egg and mix until incorporated. (Try not to over mix) Slowly add in the flour and salt and mix on low speed until well combined. If the dough feels dry, add a sprinkle of water.

Take the dough out of the mixer and place into a removable tart pan. Use your fingers and hands to press the dough across and around the pan and flatten so it is as even as possible. Refrigerate dough for at least 20 minutes before use.

Peel and core the applies and cut them into eighths. In a bowl, whisk the egg, sugar, vanilla extract and salt until smooth. Add the apple slices and mix until well combined. Place the slices in concentric circle on top of the unbaked crust. Sprinkle 2 tbspn of sugar on top.

Preheat oven to 350 F degrees and bake for 45 to 50 minutes until the tart is a deep golden brown. Remove from oven and let it cool on a wire rack.

Serve at room temperature with whipped cream or vanilla ice cream. Bon appetite!



2 lbs. Manila clams
2 tbs. Frentel Salted Butter, melted
3 cloves garlic, minced
1/2 cup white wine
1 tbsp. olive oil
Parsley for garnish


In a colander, rinse clams under running water and wash thoroughly. Remove any clams with broken or open shells. Allow the clams to soak in a bowl for 20 minutes to remove any excess dirt or sand.

In a large pot, melt 1 tbsp. of Frentel butter and saute garlic over medium heat until fragrant. Add white wine and cover until liquid is reduced by half.
Add clams and cover until clams begin to open. Add remaining butter and cover until most clams are open. Remove any clams that have not opened. Garnish with parsley.

Transfer to a bowl and serve. Bon appetite!



4 Sirloin strip steaks
3 tbs. Frentel Salted Butter
1 tbs. olive oil
3 cloves garlic, chopped
2 tbs. fresh rosemary leaves, destemmed and minced
Splash of red wine
Salt & Pepper


Mix garlic and rosemary and a touch of salt and pepper. Rub on both sides of the steak.

In a skillet melt butter over medium heat. Add oil. Add steaks and cook for 2 minutes on each side. Add wine and cook until desired tenderness. Roughly 2-5 minutes. Remove steaks from skillet and let it rest for 5 minutes allowing the juices to incorporate. On low heat, reduce the remaining sauce and set aside.

Transfer steak to a plate, drizzle remaining sauce over steak and serve.
Bon appetite!

Cacio e Pepe


8 oz. spaghetti
3 tbsp. Frentel Unsalted Butter, divided
1 tsp. black pepper
3/4 cup freshly grated Pecorino
3/4 cup freshly graded Parmesan


Cook pasta in a pot of boiling water seasoned with salt until al dente. Set aside 2/3 cup pasta water and drain the remaining water.

Using a large skillet, melt butter over medium heat. Add black pepper and cook until fragrant.

Add 1/3 cup reserved pasta water to skillet and bring to a simmer. Add the pasta and toss. Reduce heat to low and add the Pecorino and Parmesan until cheese melts and is well incorporated. If sauce is too thick, slowly add pasta water to thin out. Garnish with fresh black pepper.

Transfer to a plate and serve. Bon appetite!