Believe it or not. Butter can have a nationality. In the french region Brittany sea salt butter, beurre salé, is an important part of the Breton cuisine for example. Overall Breton sea salt butter has an excellent reputation in France. The salt content is higher than in typical salted butter. Tiny salt crystals ensure a taste experience.
Recipe for sea salt butter
Amount: 250 g
250 gr butter
3-5% Fleur de Sel, sea salt flakes, s. Notes
- At first check the salt content of the butter. It’s normally 1-2% per 100 g butter. This amount has to be deducted to get the right amount of salt that has to be added to the butter.
Let’s say 100 g butter has e.g. around 2,5 g salt. That’s 6,25 g salt in 250 g butter.
French salted butter has 3-5% salt.
250 g butter with 3% salt content needs 7,5 g salt in total. Therefore 1,25 g salt has to be added.
250 g butter with 5% salt content needs 12,5 g salt in total. Therefore 6,25 g salt has to be added.
- Remove the butter from the fridge minimum one hour before you start.
- If the butter is soft and at room temperature then cut it in small pieces. Put it in a small plastic container with a lid. This container is later used to store the butter.
- You can also heat the butter on low temperature on the stove. Don’t let it get liquid.
- Add the sea salt flakes. Incorporate them in the butter with a fork.
- Cool the sea salt butter in the fridge without delay. Use an airtight container with a lid.
- Enjoy cold with a fresh piece of bread.
Salt content in total should be max. 5% of the butter. Check out how much salt you like best. Start with 3% and increase the amount of salt according to your taste.
Homemade slated butter melts faster than normal butter.