Pour 1 cup  of cold whipping (35%) cream into an airtight container and cover with a lid. Shake the container vigorously for a few minutes until the cream yellows and thickens. Add a pinch of salt if desired. 

Source: The Dairy Farmers of Canada

Tequila Lime Butter

1/2 cup (125 mL) butter
2 tbsp (30 mL) chopped fresh Italian parsley
2 tbsp (30 mL) tequila 
2 tsp (10 mL) grated lime rind
2 tbsp (30 mL) lime juice
½ tsp (2 mL) cayenne

In small saucepan, melt butter over medium heat, 
about 5 minutes. Let stand for 10 minutes. Pour 
butter slowly into bowl, leaving milk solids in 
saucepan. Add parsley, tequila, lime rind and 
juice and cayenne to clarified butter and whisk 
until combined. 

Source: The Dairy Farmers of Canada

Honey Garlic Butter Baste 

1/2 cup (125 mL) butter
1 large clove garlic, minced
1/3 cup (75 mL) honey
1 tbsp (15 mL) soy sauce 


Melt a small amount of the butter in a saucepan. 
Sauté garlic until tender but not browned. Add 
remaining butter, honey and soy sauce. 

Cook and stir until mixture comes to a boil. 
Cool, stirring occasionally. 

Brush liberally over whole chicken on the spit 
or chicken pieces, ribs or ham steaks on the grill.

Source: The Dairy Farmers of Canada