Churned butter

Beurre de baratte

What it is

Made in a slow rotating churn from cream that has been left to ripen with lactic cultures for up to twenty hours before churning. That maturation is where the hazelnut note comes from — industrial butter skips it entirely.

In the kitchen

Keep it for spreading and for finishing sauces, where you can actually taste it. Frying with it is a waste of money.

Goes with

T65 bread flour Radish Sardine Potato Honey Chives Asparagus Comté

Same species

Salted butter

Also used with

Limousin beef Rouge des Prés beef Salers beef Bonnotte de Noirmoutier Beluga caviar Osetra caviar

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