Made by Jean-Yves Bordier, the famous fromager turned Maître de Beurre, this butter is one of the most heavenly I have ever tasted. One of the reasons beurre Bordier is so delicious is because it is a beurre de barratte.
Beurre de barratte refers to a traditional butter-making process used in French dairies. It is cultured, churned than handled by two small wooden paddles. Today, the term is more loosely used referring to cultured butter that is made in an electric churn, rather than the more common centrifugal continuous churn.
Bordier makes the classic doux (sweet cream), demi-sel (lightly salted) and salé (salted), but his flavored butters have also become very popular.
To my surprise, my favorite was the beurre au yuzu. It was incredibly light and fresh with a nice balance of citrus flavor. The smokiness of the beurre au sel fumé was a little too overpowering for my taste. The beurre au piment d’esplette was very good. However, neither compared to the delight of the yuzu butter.
Comments will be approved before showing up.
Land O'Lakes just released Pumpkin Spice Butter and officially made PSB a thing. We decided to DIY our own version, the Churncraft way.
Check us out on Better Connecticut teaching our favorite TV hosts, Kara Sundlun and Scot Haney, to make festive fall butter. This autumnal spread is perfect for a cozy fall brunch!