Isigny Sainte-Mère Butter Extra Fin Unsalted Butter

As its French appellation "Ste-Mère Beurre d'Isigny beurre doux", it is unsalted butter that is very famous and has won the world over.

It has a supple and silky texture with a great flavor coming from Isigny milk. Its color is golden yellow like buttercups. It has a flicker of hazelnut taste. This French butter contains less water and is made with cultured cream, thus a very good ingredient for baking with a more preferable texture and consistency.

It has been reputed worldwide by the world's greatest chefs being their favorite to use for cooking as well as the gourmets of today. Its excellence goes way back centuries with an outstanding know-how tradition keeping the recipe as to how it is enjoyed then and now.

Isigny butter has an official mark of quality as recognized in PDO (the European system of Protected Denomination of Origin, formerly AOC, or Appellation d’Origine Contrôlée) in France since 1986. This system recognized and identified products of a certain type of traditional producers’ know-how in a given terroir.

The milk came from cows that grazed and fed on clean grass that is rich in iodine, beta carotene, and trace elements, in the terroirs of Isigny that has a mild, damp climate, near the sea, and has marshes as its advantages.

It is rich in vitamin A. Its natural golden color brings about high levels of carotenoids. It has 82% fatty solids and is rich in oleic acid, minerals, and sodium.

Delivery:

Delivered frozen.

Defrosting:

To defrost, place in the refrigerator overnight before use.

Recipe Suggestion:

Isigny Buttered Cod Steaks
*recipe adapted from isigny-ste-mere.com

Ingredients

4 Cod steaks or fillets
200 g Isigny Sainte-Mère usalted butter
1 sprig of thyme
2 shallots, finely chopped
Salt and freshly ground pepper

Directions

Place the four cod steaks and the chopped shallots in the bottom of a casserole. Add the sprig of thyme and season with salt and three turns of the pepper mill. Cut the butter into small pieces and dot them over the fish. Put the fish in a moderate oven for about a quarter of an hour, depending on the thickness of the fish steaks.

To check the progress of the fish in the oven, take a knife and push it gently into the thickest part of the fish steak. If the point is hot when you take it out, your fish is cooked.

The butter in which the fish was cooked can be used as a sauce. Small mixed vegetables or boiled new potatoes make an ideal accompaniment to this dish.

This recipe is very simple and allows diners to savor the delicate taste of the fish and its accompaniments. Avoid lemon juice or other strong seasonings which could mask the subtle flavors of the fish which you are cooking. That way you will enjoy the true taste of this dish.

Serve & enjoy!

Pasteurized cow's milk, lactic starters.

*Allergen information: contains milk.

Average Nutritional Values (serving size 1 tbsp)	Per 14 g
Calories	110	*
Total Fat	12 g	15%
Saturated Fat	8 g	40%
Cholesterol	30 g	10%
Total Carbohydrates	0 g	0%
Dietary Fiber	0 g	0%
Sugars	0 g
Protein	0 g	0%
Salt	0 g	0%

*Percent values are based on a 2000-calorie diet.

France

Store in the freezer. It can last a long time when stored in the freezer.

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