Tag: Beurre

By French law, butter must contain a minimum of 82% fat, a higher percentage than the 80% standard in many other countries, including the United States. This seemingly small difference significantly impacts the texture, flavor, and overall quality of French butter, making it a prized ingredient in cuisine and baking.

According to French law, butter must contain a minimum of 82% butterfat, a crucial difference that helps explain why French butter is so much better. This higher fat content, combined with traditional production methods like culturing and slow churning, results in a rich, complex flavor and superior texture cherished by chefs and home cooks alike.