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The yuzu, a cross between a wild mandarin orange and a lemon, is folded into lightly salted butter. Elegant and fresh, it provides a marvelous bittersweet coating for a baked cod fillet en papillote. On a slice of bread, it can’t be beat with a lovely strawberry jam. The Yuzu originally came from East Asia, a hybrid of a wild mandarin orange and a lemon. It looks like a small grapefruit and grows in the wild in Central China and Tibet from where it was introduced later to Korea and Japan. Its taste resembles a grapefruit with hints of mandarin orange. Rarely eaten as a fruit, its zest is used in Japanese cuisine to garnish certain dishes, and its juice as a seasoning just like lemon juice. I wanted to blend it with a slightly salted butter. The result of this harmony is truly remarkable. This butter is a fixator of flavors which really brings out the delicious taste of the Yuzu and is perfect for a cuisine full of sunshine providing verticality, elegance and freshness to the dish it accompanies.
125 g each
Sold by: each
Status: Preorder
Jean-Yves Bordier is the last remaining artisan to knead his churned butter in a wooden cylinder, and to sprinkle fine sea salt by hand. While kneading and salting, the butter loses water, and in the process, it "cries" and develops its taste, complexity of areas and a silky texture.
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