FavorFlavs #26

We all have them: favorite flavors, ingredients and kitchen tools. FavorFlavs we always find ourselves reaching for (again). These are ours.

Butter

Some people say ‘roomboter’—literally “cream butter.” A slip of the tongue that is a direct result of the margarine terror that has had our country in its grip for more than half a century.

Since then, many people have also called margarine butter, entirely incorrectly. And so butter had to become ‘roomboter’ or ‘real butter’ to make the necessary distinction.

But there is only one butter. Everything else is imitation. And we don’t need more than that one butter.
A 100 percent natural product made from cow’s milk and nothing else. No artificial additives, flavorings, spreading agents or preservatives.

Only one thing may be added to butter: hand-harvested sea salt.

What are fried potatoes if they haven’t been fried in butter, or a lightly toasted slice of bread without a generous layer? Exactly. Give us butter.

Our current favorite: beurre cru croquant made from raw cow’s milk from Deux-Sèvres with fleur de sel from Île de Ré, available from Lindenhoff, among others.