A great meal does not always require a complicated recipe. Sometimes, the difference between “pretty good” and “where did you get this?” is one perfectly placed medallion of finishing butter.
Von Slick’s makes that upgrade simple. Start with the ingredients you already have: whether that is a beautifully grilled steak, a bowl of Kraft Dinner, roasted vegetables or a stack of pancakes: then finish with 100% real Manitoba butter infused with bold, recognizable flavours. The butter melts over hot food, coats every bite and adds the richness, aroma and depth that make a meal feel complete.
That is the appeal of Von Slick’s: restaurant-style flavour without restaurant-level effort. It is one of the easiest gourmet cooking shortcuts for busy weeknights, casual entertaining and those moments when dinner needs a little help.
What Makes Finishing Butter Different?
Regular butter is often used at the beginning of cooking: to grease a pan, sauté ingredients or add richness to a recipe. Finishing butter is designed to make its biggest impact at the end.
Place a chilled circular medallion on hot food just before serving. As it melts, the butter carries its infused flavour across the surface of the dish. It can act as a finishing element, become an instant sauce or serve as a primary ingredient in a quick pasta, vegetable or seafood preparation.
The technique is simple:
- Cook your main ingredients.
- Remove them from the heat.
- Add a medallion of Von Slick’s.
- Let it melt, then spoon or toss the buttery flavour through the dish.
The result is rich, silky and intensely aromatic: with no chopping, measuring or simmering required.
Steak: The Classic Finishing Butter Test
A well-seared steak already has plenty of flavour. The right finishing butter does not cover that flavour; it builds on it.
Once your steak has reached your preferred doneness, let it rest and place a thick medallion of Garlic Confit or Mushroom Duxelles on top. The heat from the steak slowly melts the butter across the crust, blending with the meat’s natural juices to create a rich glaze.
Garlic Confit brings a deep, savoury garlic finish that works beautifully with ribeye, striploin and burgers. Mushroom Duxelles adds earthy umami that pairs especially well with beef, roasted potatoes and hearty grains.
For a smoky, vibrant finish, try Roasted Red Pepper on steak fresh from the grill. It also works with pork chops, chicken and grilled vegetables.
Steak tip: Keep the butter cold until the steak comes off the heat. A chilled medallion melts gradually, giving you time to rest the meat while the butter spreads over the surface instead of disappearing immediately into the plate.
The KD Upgrade: Comfort Food with a Gourmet Finish
Kraft Dinner is already a Canadian classic. The goal is not to turn it into something unrecognizable: it is to make the familiar bowl creamier, richer and more interesting.
Prepare your KD as usual, then stir in a medallion of Roasted Red Pepper, Garlic Confit or Mushroom Duxelles once the noodles are hot and the cheese sauce has been added.
Roasted Red Pepper gives KD a smoky, savoury depth with a subtle sweetness that balances the cheese sauce. Garlic Confit makes it bold and comforting, while Mushroom Duxelles adds an earthy, almost steakhouse-inspired character.
You can also use a medallion as the base for a more substantial bowl. Stir in peas, shredded rotisserie chicken, crispy bacon or roasted broccoli. The butter helps bring the ingredients together while adding a layer of flavour that plain butter cannot match.
KD tip: Add a small splash of reserved pasta water if the sauce needs loosening. Stir vigorously while the butter melts so the sauce coats every curve of the macaroni.
Pasta: When the Butter Becomes the Sauce
Pasta is one of the best canvases for flavoured butter for cooking because hot noodles immediately activate the butter’s aroma and texture.
Toss cooked rotini, fettuccine or another favourite shape with Olive Tapenade for a briny, Mediterranean-inspired finish. Add spinach, roasted tomatoes, feta or grilled chicken for a complete meal.
For a richer bowl, use Mushroom Duxelles with sautéed mushrooms and Parmesan. Garlic Confit is an easy match for shrimp, chicken, broccoli or simple noodles. Roasted Red Pepper pairs well with grilled zucchini, corn and roasted tomatoes.
The key is to add the butter while the pasta is still steaming. Toss it through the noodles with a spoonful of pasta water, and the melted butter will cling to the surface instead of pooling at the bottom of the bowl.
This is where Von Slick’s functions as all three: an ingredient, a sauce and a finishing touch.
Vegetables: Turn the Side Dish into the Favourite
Vegetables do not need much to taste exceptional. They need heat, colour and a finishing layer that brings everything together.
Roast asparagus, baby potatoes, carrots, broccoli, Brussels sprouts or cauliflower until the edges are browned and caramelized. While the vegetables are still hot, add a medallion of Olive Tapenade, Roasted Red Pepper or Cowboy butter.
Olive Tapenade adds savoury, briny character to roasted potatoes and cauliflower. Roasted Red Pepper brings smoky warmth to corn, peppers and squash. Cowboy butter is a bold choice for grilled vegetables, baked potatoes and anything coming off the barbecue.
Vegetable tip: Finish after roasting rather than before. The butter melts into the crisp edges and preserves its infused flavour, while the vegetables retain their roasted texture.
Do Not Forget Breakfast and Dessert
Von Slick’s is not limited to savoury dishes. The sweet flavours are designed to finish breakfast, snacks and desserts with the same effortless technique.
Top pancakes, waffles or French toast with Wild Blueberry. The butter melts into the warm surface, adding a fruity finish that works with maple syrup, fresh berries and whipped cream.
For a deeper, sweet-and-salty flavour, try Salted Caramel on pancakes, popcorn, warm toast, baked goods or vanilla ice cream. It can also bring an unexpected finishing note to certain savoury dishes, including grilled pork or barbecue-inspired meals.
The full Von Slick’s flavour lineup gives you plenty of room to experiment:
- Roasted Red Pepper for smoky, savoury warmth
- Garlic Confit for rich roasted garlic flavour
- Mushroom Duxelles for earthy umami
- Olive Tapenade for briny Mediterranean depth
- Wild Blueberry for fruity breakfast finishes
- Salted Caramel for sweet-and-salty indulgence
- Cowboy for bold barbecue-inspired flavour
Why the Push Tube Makes the Finish Easy
Von Slick’s finishing butters come in convenient eco-friendly, freezer-friendly push tubes. Instead of opening a tub or wrestling with a wrapper, push up what you need, slice a circular medallion and return the tube to the fridge or freezer.
The format makes it easy to control portions and keep the remaining butter ready for the next meal. One tube can move from steak night to pasta, vegetables, popcorn or breakfast without creating another complicated prep step.
It is a practical format for home cooks, but it also reflects the care behind the product. Von Slick’s uses 100% real Manitoba butter and gourmet ingredients to create premium flavour in a form that fits real kitchens and real schedules.
That combination of quality and convenience has earned Von Slick’s recognition through the Canadian Grand Prix New Product Awards and honours at the World Dairy Expo.
Start with What You Are Already Cooking
The best way to use finishing butter is to stop waiting for a special occasion. Add Garlic Confit to tonight’s chicken. Melt Roasted Red Pepper over frozen corn. Stir Mushroom Duxelles into KD. Toss Olive Tapenade with hot pasta. Finish pancakes with Wild Blueberry or dessert with Salted Caramel.
Von Slick’s gives everyday ingredients a bold final lift. Explore the full Von Slick’s flavour lineup, learn more about the butter tube format or find a retailer through the where-to-buy guide.
Cook what you love. Slice, melt and finish. That is all it takes to turn everything from steak to KD into something worth coming back for.
