City Life Org – Taste Europe, Butter of France offers recipes, tips and techniques to add more flavor to your favorite grill recipes

European Butter Adds Flavor to Your Grilled Favorites

Grills are heating up, which means it’s time to grab the butter and not cut costs by skipping the good stuff. According to Data Bridge Market Research, grilling is currently growing due to the increase in the number of barbecues on weekends and holidays, especially among young people. And there is no sign of slowing down! The report also predicts that the barbecue market will grow at a rate of 5.10% during the forecast period between 2021 and 2028.

Meanwhile, according to Future Market Insights, the global butter market is expected to grow at a CAGR (compound annual growth rate) of 4.9% during the forecast period from 2022 to 2032 and the United States remains the largest importer of butter from the EU.

So, how do the growth of grilling and the consumption of European butter – and in particular French butter – relate to each other? Americans are discovering the joys and benefits of grilled meats with European butter. In fact, many of the country’s top chefs are noticing the benefits and flavor nuances of French butter.

For example, chef Sheana Davis, butter seller for Bread & Butter Winery in Napa and author of the next book Butter dishes, says that besides the classic addition of butter to grilled steak, there’s no limit to what you can grill with French butter. From sautéed vegetables on the grill to grilled cheese, scallops and shrimp, Davis likes to use high-quality butter in all of his summer grills. A long-time follower of compound butters, Davis even recently came up with a recipe for Asparagus with Lemon Chive Butter, featuring none other than French Butter.

Davis explains this appeal: “With the 82% butterfat and cultured flavor of butter, French butter can really add a new level to the dish.” She adds: “When I was in Paris three years ago, I attended a butter tasting and they paired butters with wines from the same region. It was a revelation. The light but pleasant acidity is what I really like about butters from Europe.

Paul Jimenez, aka @bigpaulonthegrill, and founder of the PaulieStrong Foundation, which uses cooking to raise awareness for childhood cancer research, is another chef and grill master who religiously uses European butter. Jimenez says “it’s all about flavor and French butter offers a unique nutty taste due to the quality of the cultured cream and what the cows consume. It gives it a nutty and sweet flavor and reacts differently when cooked and grilled. French butter is extremely versatile in its uses. Spread it on toast and you’ll experience a subtle yet delicious difference from traditional American butters, or poach raw lobster meat and whip up a game-changing lobster roll this summer. He adds, “I like to use French butter to top seared or grilled steak, and to poach seafood like lobster or crab legs.” He adds that the prawns poached in French butter are “absolutely amazing.”

Charles Duque, general manager of the Americas for the French Dairy Board, explains where the pleasant sour flavor of French butters comes from. “Culture butter is processed with cultures like yogurt, then fermented and churned. This results in a fuller, deeper flavor and is much creamier. There is a slight flavor of the cultures, just like with yogurt. To make sure your butter is really the best, look for the AOP or AOC label. Duque adds: “Butter with a PDO or AOC is protected butter from a specific region. If a butter has this symbol, it means that it is produced according to certain guidelines and uses milk specifically from a certain region.

And it’s not just the flavor that makes European butter the choice of American chefs. Adds Davis, “The texture is so elegant based on the cream content. French Butter spreads so well and goes with so many dishes. She shares her pro tips:

  • Buy only what you need and keep it fresh
  • Store in an airtight container so the butter doesn’t absorb flavors from the fridge
  • Keep a serving on your counter in a butter dish for immediate access to spreadable butter (perfect with your afternoon baguette)

Jimenez also offers this trick, this time for poaching with French butter on the grill. The key is to keep the butter from boiling or it will separate. “Try to keep the butter between 160 and 175 degrees F. Use an instant-read thermometer to keep it below 180 F,” he notes.

If you want to elevate your cooking, visit https://tasteeurope.com/article/fire-up-the-grill-and-dont-forget-the-european-butter/ @TasteEuropeButterofFrance is where you will find many recipes using European butter, as well as a store locator, and more tips and techniques for adding more flavor to your favorite recipes.

SOURCE Taste Europe / PRNewswire

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