Churned butter with seaweed

Bordier seaweed churned butter – the one that tastes of the sea

Bordier seaweed churned butter is a salted seaweed butter from Brittany, into which red, green, and brown seaweed are kneaded. One percent seaweed from the Finistère region is enough to provide the iodine-rich taste of the coast, which is supported by the cream and salt.

Seaweed churned butter is France's most famous seaweed butter and the first variety that Maison Bordier ever flavored. One percent seaweed is enough for the butter to taste of low tide and wet rock, with the cream carrying that note throughout.

Salty and fresh on dark bread

When you slice it, you see fine green and reddish specks in the pale yellow, distributed evenly like pepper in a terrine.

On a slice of dark bread, it tastes of cream and the sea, similar to the water in a freshly opened oyster. It is salty, robust, and fresh. With 3.2 grams of salt per 100 grams, this variety is one of the more robust in the range, which helps carry the taste of the sea.

With oysters, fish, and warm bread

Everything that comes from the sea pairs well with this butter because it speaks the same language.

Classically, it is served with a slice of dark bread and alongside oysters. For steamed fish, scallops, and shellfish, it should be allowed to melt directly on the plate, and over hot potatoes, it leaves a film that smells of the coast. A tin of sardines in olive oil also becomes a complete dinner with it.

It is most potent when raw, which is why it should be added at the end rather than into the pan. Those who prefer something more lemony can place the lemon butter alongside it, as acidity and iodine complement each other perfectly at the table.

Once cut, the seaweed butter is best kept tightly wrapped in the coldest compartment of the fridge. At 4 degrees, it can be sliced cleanly; after about 20 minutes at room temperature, it becomes very soft, which is when it smells most clearly of the sea.

A dinner with friends in 1986

The seaweed butter was not created on a drawing board, but while cooking for friends, when the host himself kneaded seaweed into semi-salted butter.

The guests were so impressed that the variety was added to the range and became the house’s first flavored butter. Everything that followed—from yuzu and onion to smoked salt—traces back to that one evening.

The seaweed is harvested by fishermen in the Finistère, the westernmost tip of France, where the Atlantic reveals the rock twice a day. Red, green, and brown seaweed grow there in five months, allowing for two harvests a year. Those who wish to try more can find the entire range of Bordier varieties together, and the 125g portions arrive as hand-churned pieces.

The first time you try it, it is worth going the detour of a simple slice of bread before the butter finds its way into a dish.

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 always incur higher shipping costs.

The butter is quite soft, even when shipped chilled. Sometimes the paper it is wrapped in may become damp. This is known to Bordier, and the packaging has been deliberately left unchanged.

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