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I tried 7 butters and the winner made me melt

April 23, 2024

“…While Bloquel, like many professional chefs, recommends using “artisanal butter where human intervention is required,” his top two tips for store-bought varieties are to look for a high fat content and a high-quality milk. He also exclusively uses salted varieties as it “brings all the flavors and characteristics out of the butter.” This includes what he dubs “the most important [technique] in French cooking”: monter au beurre (incorporating butter into a sauce at the end of its preparation)….”

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