In a bowl, mix the Bordier Espelette Pepper Butter with some of the sorrel shoots cut with a pair of scissors (keep some intact for decoration). Toast the slices of bread then cut them into strips. Butter them generously. Place the ham, also cut into strips, and the remaining sorrel shoots on top.
Salted butter with spicy and colourful notes Encounter with an Espelette producer, 2008 The spicy and colourful note of Espelette pepper reveals the flavour of salted butter. Ideal mixed with mashed potatoes, placed on a rib of beef cooked on the grill, in a fish foil or on your red mullet fillets. It can surprise
Sardines caught around the Quiberon peninsula and on the French Atlantic coast are carefully prepared with Bordier Butter and boxed by hand by La Quiberonnaise.
Melt the Madagascar Vanilla Bordier Butter. In a large bowl, mix flour, sugarn almond podwer, salt and melted butter. Place the crumble mixture on a baking sheet lined with baking paper. Bake in a preheated oven at 150°C for 30 minutes. Stirring every 10 minutes to ensure even cooking.
Heat the olive oil in a frying pan. Arrange the diced beets and sauté for a few minutes. At the end of cooking, add the Bordier Raspberry Butter cut into cubes. Remove from heat and let melt gently.
Heat the water and the Bordier Wild Garlic Butter in a saucepan. Salt and bring to a boil. Remove from heat then stir to cool faster. Once cooled, add the eggs one by one stirring constantly until a homogenous batter forms.
At least 1 hour before serving, grease the molds. Break the chocolate into pieces and melt with the butter in a double boiler. Off the flame, add in order: the sugar, the eggs one-by-one, and the flour.
Brush the beef with olive oil, the spice mix, and the salt. Set aside to marinate and rest. Mel 50 g / 1/4 cup Bordier Espelette Chilli Butter, and coat the corn on the cob with the melted butter. Slice the cobs into large pieces.
Melt the butter. In a large bowl, mix the egg and yolk with the flour. Slice the chorizo into small morsels. Add the milk, melted butter, chorizo and cheese to the batter, then mix. Pour the batter into the cannelé molds. Bake in a 200°C/400°F oven for 22 minutes.
Wash, peel and dice the pumpkin into small cubes. Finely slice the onion and sauté in a pot with the butter, then add the cubed pumpkin. Sauté for a few minutes, then cover with water, and add a pinch of salt, pepper, and the bay leaf. Cook for 15 minutes until the pumpkin has cooked well.
Wash and slice the vegetables into small cubes. Heat a Dutch oven with the olive oil and sweat the garlic and onion for 2 minutes. Add the vegetables and 30 g / 2 tbls. Bordier Espelette Chilli Butter. Stir and cook for 20 minutes stirring at regular intervals. Check the seasoning.
Rinse the cockles in several baths of cold water, bouncing them together so that they release any sand they might have. Peel and chop the shallots and garlic. Melt for 5 minutes in a sauté pan on a low heat with 15g / 1 tbls. of the butter. Pour in the white wine, pepper, and heat.
Ask your baker for crunchy breadsticks or toast some country bread and cut into thin slices. Place the Bordier Butters – salted, seaweed, lemon-olive oil, Espelette chilli, buckwheat – around a slate serving dish, each with its own rounded-tip butter knife.
Quickly rinse the mushrooms in cold water, dry them, remove the stems and any remaining dirt from the bottom, then chop the stems finely. Sauté them in a knob of butter and some olive oil. Lightly drizzle some lemon on the mushroom tops and brush with oil.
To make the gravlax : The day before, prepare the salmon gravlax. Mix the sugar, coarse salt and crushed spices and cover the salmon with this mixture (on the skin side of the fillet). Place in the fridge for 8 to 10 hours.
We offer you a wide range of recipes with Maison Bordier products: from everyday cooking, to more elaborate recipes to please and indulge yourself, but always with simplicity and generosity. Bordier butter recipe
Rub the caquelon with the garlic clove, peeled and halved. Heat the caquelon with 10 cl of white wine. Once the wine begins to foam, pour in ¼ of the cheese mixture, and start stirring in 8 with your wooden spoon to mix the mixture well. Be careful, the fondue must never boil!
Wash the potatoes and boil them in salted water for 20 minutes. Pre-heat the oven to 180°C/350°F. Saute the bacon for 5 minutes in the butter. Add the shallots and deglaze with the white wine.