The Joy of French Butter

In preparation for an upcoming dream trip to France and Italy, I was researching the stuff I should think about bringing home. One suggestion was French butter. Why would one schlep *butter* across an ocean? It’s butter, for heaven’s sake! But for the sake of research, I bought some President French butter at my local grocery. And oh dear. It really is better. As in, dogs are wayyyy better than cats, better. As in, The Sopranos is better than How to Get Away with Murder, better. This butter has ruined me, I’m afraid.

“Why use real butter?” you ask. Because it just plain tastes better, for one. 

Second, it really is a healthy choice when compared to margarine (trans fats). Butter (saturated fats) may raise your “bad” cholesterol (LDL), but it does so less than margarine. And margarine lowers “good” cholesterol (HDL), while butter does not affect HDL at all.

As for butter versus margarine,

I trust cows more than chemists.

Joan Gussow

Isn’t French butter way more expensive? In a word, yes. So perhaps you shouldn’t use it in your cupcakes for your kid’s kindergarten class. (Oh wait, you’re gonna use a mix for that, aren’t you? Oh wait, they don’t let you bring in sweet treats to school anymore, do they? Or is that just in Boulder?) But you should definitely use it on toast and in any other situation where you really want to taste butter

One of my favorite ways to do this is with brioche (https://www.allrecipes.com/recipe/17486/brioche/) (or just buy it at Whole Foods).

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