Unsalted butter

Unsalted butter by Bordier for breakfast & fine sauces

Unsalted butter by Bordier is a French butter from Brittany, known in France as beurre doux, made from cultured cream and containing 82 percent fat. It is the foundation upon which shortcrust pastry, beurre blanc, and mashed potatoes are built.

Unsalted butter is the French butter from Le Beurre Bordier in Brittany, the richest in their entire range with 82 percent fat. Without salt, it reveals the pure essence of the cream, which is exactly why kitchens turn to it for baking or when making a sauce.

Nutty, milky, and very close to the cream

Here, the milk takes center stage—clear and round, just as the cultured cream provides.

On bread, it tastes fresh and nutty, with a subtle acidity derived from the cream's maturation. It remains milky, gentle, and delicate. A few grains of Fleur de Sel on top turn it into a slice of bread with two layers: the salt on top and the cream underneath. In the pan, it browns slowly, emitting the aroma of brown butter.

In dough, in sauce, under fish

Wherever you want to control the seasoning yourself, unsalted butter is the right choice.

In shortcrust and puff pastry, the high fat content works for you, as the less water there is in the butter, the crispier the layers become. French butter must contain at least 82 percent fat for this, which is exactly where this one sits. It goes just as well with fresh bread and cold cuts, just more subtly than its salted sister.

The true stage for this butter is the sauce. For a beurre blanc, which hails from the nearby Loire valley, cold butter is whisked into a reduction in pieces until it binds. Adding salt here would be far too premature and could not be corrected later. The same applies to mashed potatoes, risotto, and any sauce that needs to be seasoned at the end.

Why the cream must ripen first

Before churning begins, the cream is given time, because it is only during the maturation process that the aromas you taste later are developed.

This ripening is the source of the fine acidity that distinguishes cultured butter from freshly churned butter. Afterward, the butter is hand-worked in the workshop and, in the final step, shaped by hand with wooden paddles, slab by slab. This craftsmanship is the reason why every piece looks slightly different.

The 0.04 grams of salt per 100 grams come solely from the milk. This makes the butter suitable for anyone keeping an eye on their sodium intake. The 125g portion arrives as a hand-shaped piece. If you prefer it already seasoned, you will find flavored butter from Brittany nearby, and other specialties from France are on the same shelf.

IMPORTANT NOTE: Bordier butter is a fresh product; we can only ship it chilled via express delivery within 24-48 hours. Therefore, orders containing this product will always incur higher shipping costs.

The butter is quite soft, even when shipped chilled. Sometimes the paper it is wrapped in may become damp. Bordier is aware of this, and the packaging has been intentionally left unchanged.

SHELF LIFE: The butter has a shelf life of 10 - 14 days.