Le Beurre Bordier Espelette Pepper Butter
$27.50 / 125 g Brickprice is $27.50 by 125 g Brick
- by Bordier
- France
The incomparable craftsmanship that goes into Le Beurre Bordier’s Espelette Pepper Butter is apparent in every silky, warmly spiced bite. Made in Brittany, France using milk from small local farms, it’s handmade from start to finish. Piment d'Espelette, a fruity, mildly spicy chile exclusive to the Basque region, is mixed in by hand. Created with chefs in mind, this is a standout in the simplest applications, like spreading over toast and adding Matiz Sardines with Piquillo.
“The way this butter transports me to France... The quality is so incredible, and the Espelette flavor doesn’t overwhelm, it enhances. Bring it on a picnic, and watch it disappear.”
Unsalted Butter* (94.7%), Salt (2.8%), Espelette Pepper Powder (2.5%) *Origin Of Milk: France
- Murray’s is the exclusive retailer of Le Beurre Bordier in New York City.
- Bordier butters carry a best before date of approximately 14 days out. This is not an expiration date. It’s best enjoyed within that time period, but can be enjoyed for longer. There may be loss of flavor over time if it’s many weeks past this date or if it’s improperly stored.
- Piment d'Espelette is produced in the French Basque Country and is known for being mildly spicy, fruity, and smoky.
- This pepper is the only French spice that has the Appellation d’Origine Protégée (AOP) label, ensuring authenticity, quality, and geographic location.
- This butter is completely handmade: it’s hand-churned, hand-kneaded, hand-shaped, and hand-wrapped.
- The traditional kneading process is called malaxage. It not only expels water, it also aerates and stretches the fat molecules in the cream. The result is a deeply complex flavor profile.
- Try mixing this butter into mashed potatoes, melting it over grilled beef or fish, or spreading on biscuits for a bit of spice
- In 1985, Jean-Yves Bordier, a third generation dairy and cheesemaker, took over La Maison du Beurre in Brittany, in the northwest of France, and began making his hand-kneaded butter.
- In 1999, Bordier partnered with the owner of the dairy, Olga, in Noval-sur-Vilaine to grow the business while maintaining his commitment to traditional techniques and methods.
- Although Bordier retired in 2015, the company has continued to stay true to his mission of artisan craftsmanship.
- All the milk for their butter comes from small farms within 60 miles of where it’s made.
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