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Epicurean Butter

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I purchased some porcini-sage butter (made by Epicurean) a little over a month ago. I stuck it in the freezer right after buying it, but still haven't used it. I read on one site that compound butters should be tossed after a month, even if it was frozen. Is that really the case? Or, is it possible that it is still edible? And, how would I know (beyond smell, of course) if it is a frozen petri dish?

Finally, if I can use it. . . do you have any suggestions of recipes?? Thanks!

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  1. I made a batch of compound butters: garlic-tarragon, garlic-basil, garlic-oregano, lemon rind and sugar, etc. about six months ago. They're all going strong. As long as you seal the butter in some impervious plastic (I use waxed paper and plastic bags), freeze it hard, and squeeze out all the air that you can, the butter will last for a good, long time.