TIP OF THE DAY: European-Style Butter | THE NIBBLE Blog - Adventures In The World Of Fine Food TIP OF THE DAY: European-Style Butter – THE NIBBLE Blog – Adventures In The World Of Fine Food
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TIP OF THE DAY: European-Style Butter

You may have seen European-style butter in the refrigerator case. If you haven’t yet tried it, here’s why you should:

Butter made in the European style is slightly higher in fat—82% versus 80%—has fewer milk solids and a lower moisture content. These aspects make it superior for cooking and baking; and as a table butter, it delivers a richer flavor.

  • More butterfat and less water in the butter produces higher and fluffier cakes. Cookies are crisper and pie crusts, croissants and puff pastries are flakier.
  • Less moisture content gives a creamier texture to sauces, risottos and sautéed foods.
  • Compound butters have noticeably intense flavor.
  • Table butter—whether on toast, baked potatoes or lobster—is noticeably more delicious.

Plugrá is available in both unsalted and
salted varieties. If you can’t find locally,
it’s available from iGourmet.

The brands most commonly found are Plugrá, made in America (the name is a combination of the French words plus and gras, meaning “more fat”), and Kerrygold, imported from Ireland. Meyenberg, a Top Pick Of The Week, makes a goat’s milk butter in the European Style (read the review). You can find other European imports at specialty food stores.

Make a plan to use European-style butter for your next baking project. You’ll be pleasantly surprised.

 




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