August 12th, 2021
Are you wondering what European-style butter is? Before we dive into that, let's look at how butter is made. The basics: cows produce milk → cream comes from milk → cream is pasteurized → pasteurized cream is churned into butter.
European-style butter is butter that is churned longer to achieve at least 82% butterfat. Pretty simple, right?
American butter has 80% butterfat, while European style has at least 82%. A higher butterfat content means it contains less water, it's richer in taste, creamier in texture, brighter in color, and has a faster melt-ability.
A good rule of thumb is that European-style butter is the best choice when the flavor of butter is needed as much as its purpose. Meaning, European style is good to use when you're making something that requires a buttery taste, like (garlic parmesan) butter noodles, a buttered bagel, or steak finished with (black truffle) butter.
With that said, European-style butter, like Epicurean Butter, can be used just like regular butter. There's no going wrong if you use European-style butter instead of regular butter. We use it in everything, and our food always tastes good, even when we mess up a recipe.
Learn more about Epicurean Butter in our blog, What Is Compound Butter?
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