Salted butter
Cream churned until the fat separates from the buttermilk.
What to do with it
Classics built on it
BretonGalette complèteA thin, lacy buckwheat pancake folded square around ham, grated cheese and an egg left runny in the middle.No one here has made it yetBretonCrêpes bretonnesThin wheat-flour pancakes, cooked on a billig and eaten with salted butter and sugar, jam or salted-butter caramel.No one here has made it yetBretonKouign-amannBread dough folded with layers of salted butter and sugar and baked until the outside caramelises into a sticky, crackling crust.No one here has made it yetBretonFar bretonA dense, custardy flan of eggs, milk and flour, baked firm, usually with prunes soaked in the batter.No one here has made it yetBretonCotriadeThe Breton fishermen's stew: several kinds of fish simmered with potatoes and onions, the broth poured over bread and the fish eaten after with vinaigrette.No one here has made it yetBretonPalets bretonsThick, crumbly biscuits made rich and slightly salty with plenty of salted butter and egg yolks.No one here has made it yet Kinds
- Unsalted
- The baseline: you add salt yourself.
- Salted
- Around 1.5–2% salt.
- Cultured
- Made from soured cream — tangier, more aromatic.
- Clarified / ghee
- Milk solids removed, so it takes high heat.
Knowing it
- Where to buy
- Anywhere. Cultured butter from dairies, delis and good cheese shops.
- A little history
- Among the oldest dairy foods there is. Before refrigeration, most butter was cultured by default.