FLAVORED BUTTERS A GASTRONOMY SECRET
Black Olive butter, butter with nuts, garlic, or citrus…. European butter is a product full of surprises and can come in a range of unexpected flavors, By flavoring your butter, you can sublime the simplest dishes!
SWEET & SAVORY FLAVORING
“Beurre maître d’hôtel” (parsley and lemon butter) or “Café de Paris” (mustard, spices and herbs) for grilled meats, anchovy butter or salmon butter for toast, butter with sage for gnocchi and ravioli, citrus butter for crêpes Suzette… Refined treats and inspired dishes halfway between tradition and modernity, flavored butter can be used equally in both sweet and savory dishes. On the French and international gastronomic scenes, flavored butters are inspiring chefs, making the simplest dishes sublime and creating alchemy with unusual flavors.
MANY WAYS TO ENJOY YOUR FLAVORED EUROPEAN BUTTER
Crafted into small pats, placed on a beautiful piece of grilled meat, the herb-flavored butter melts slowly, releasing its fragrances under the effect of heat, while butter with hints of lemon zest seeps in to the small cavities of a milletrous Moroccan cepes. As for the array of flavored butters offered simply to spread, they come in a range of unexpected flavors: matcha tea butter that livens up anchovy fillets pickled with lime on homemade crackers; black olive butter on toast for dipping in a boiled egg, or butter with nuts and fennel seeds to accompany thin slices of cheese on rye bread.
Butter pistachios hazelnut
Cooking butter for glazed vegetables (turnips and artichokes) Butter for milletrous cepes or pan-fried scallops 100g of unsalted semi-salted butter 14g of powdered Iranian pistachios 15g of Piedmont hazelnuts, dry roasted in a skillet, cooled and crushed coarsely Mix well and store in a cool place
Butter with zest of citrus
Tasting butter on toast or brioche dish Butter with oysters Butter ser ved on steamed fish 100g of softened semi-salted butter Zest of ½ an organic lemon 1 organic lime 1 organic clementine grated with a micro plane Mix well and store in a cool place
COOKING WITH BUTTER IS A MAJOR BASIS OF EUROPEAN CULINARY HISTORY
More than 95% of chefs in France and Europe say that butter is essential for cooking and baking, especially for its flavor. Its malleable texture enables it to create audacious fantasies. This is why it is now widely used in cutting edge and refined dishes. But, above all, this aroma capturer has tickled the imagination of chefs, who create unusual, sophisticated recipes to surprise audiences of consumers who are becoming increasingly numerous and demanding. According to Eric Trochon, Meilleur Ouvrier de France 2011, “Butter is an incredible holder of aromas, the buttery note prolongs the taste of food in the mouth. It ennobles the simplest products and provides that little «French twist» which is essential for all other preparations.”
THE RIGHT AMOUNT OF EUROPEAN BUTTER. AND A DASH OF EXPERTISE
Every chef has his own tips and secrets to use it wisely and in the right way. Above all, they recommend always choosing high quality butter containing 82% fat and, in particular, to avoid substitute products such as vegetable fats and other blends. Using European butter ensures this high quality. Cooking with butter requires managing it as a raw material. In the same way as any other product, it has to be respected to preserve its qualities. Not overcooking it, not adding too much, to obtain the most flavorful dish, which must never leave an impression of fattiness or heaviness.
BUTTER IN MIDDLE EASTERN FLAVORS? WHAT A GOOD IDEA!
Cuisine is in perpetual movement. Worldwide, chefs are rewriting the traditional codes for more creative cooking. The secret to achieving a modern approach? Using adaptable products like European butter! Chef Ahmad Fraijeh , from Riyadh, Saudi Arabia, told us: “European butter is a key ingredient for baking pastries as it gives them a more velvety texture. It also refines the taste and reveals gourmet flavors in any dish. This is why I always use European Butter for my sweet and savory creations”.