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Questions re: Butter extract vs flavoring

chef koo

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I'm looking to make a lactose free hollandaise. So I'm going with a sabayon, lemon, cayenne, and canola oil. If I want to add a buttery flavor, I'm confused about which one to use...


  1. Is butter extract super potent? As in a couple drops and you're in butter town?

  2. If I had a side by side dish, whether it be with hollandaise, or a cake, or anything, could I taste a significant difference in extract vs flavoring?

  3. Is there a major price difference?

bork bork bork

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