Before adding sour cream to a sauce which must boil, stir 1 tsp. of flour into the cream. The sauce can boil and the flour will prevent the sour cream from curdling.

To make butter go farther and spread easier, leave butter at room temperature, use electric beater and whip to twice its volume.

Soften hard butter for sandwiches by inverting a warmed soup bowl over it.

Prevent butter from burning when sauteing by adding a small amount of olive or vegetable oil. Butter alone burns easily, but the combination of the two does not.

If you don't want to make your own sour cream, add three or four drops of lemon juice to 3/4 cup whipping cream and leave it at room temperature for 30 minutes.

Keep peanut butter fresh by storing the jar upside down.

Never overheat butter if melted is required, or else it will curdle to turn to ghee, and will not give the same taste and texture as required in any recipe.

Flavoured mayonnaise may be made by adding crushed dried desired herbs. Or even fresh, very finely chopped ones will do. But make sure to refrigerate always, and use of some fresh herbs will decrease the life of the mayonnaise.