GotGarlic
Chef Extraordinaire
in the 1980s there was a european butter mountain" ie over-production =drop in prices=surplus. One of the ways that were used to get rid of it was "concentrated" butter. Basically butter with a lot of the liquid removed (but not dried butter) it was no good for spreading but fine for cooking. You could sauté in it as it was a bit like clarified butter - but not, iyswim - and for baking you had to use more liquid in the mix. It sold well and wasn't at all bad.
iyswim?