Churned butter with Espelette chili - 125g - wonderful on a T-bone steak
The spicy, colored note of the Espelette chili reveals its flavor in salted butter. Ideally it is mixed with mashed potatoes or a slice placed on a T-bone steak cooked on a plancha. Grown in the Basque Country in Southwestern France, the Espelette chili inherited its name from the eponymous local community. Originally from South America, the chili was introduced into the Basque Country in the 17th century. Conical, meaty and hanging on its vine, the chili becomes red when ripened and is dried slowly in the sun before being ground into a powder. Basque cooks use it instead of pepper.
The Espelette Chili has benefitted from a French appellation d’origine controllée or verified designation of origin (exactly like Champagne or Camembert) since June 1, 2000, which was thereafter strengthened into an origine protégée or protected designation of origin on August 22, 2002. It is produced in only ten communities and is handpicked every August. In the fall, homes in these communities are all decorated with braided strands of Espelette chilis. This salted butter perfectly gives off the unmistakable aroma of this flavorful chili.
|Specification||Jean-Yves Bordier artisanal butters are considered by many Chefs and by the general public as the best butters in the world. Jean-Yves Bordier from Saint-Malo in Brittany uses the ancestral technique of hand churning in a wooden churn and hand shaping. But by adding a twist of original flavor such as espelette, seaweed or yuzu, Jean-Yves Bordier brings modernity, innovation and surprise.|