This French-style cultured butter is everything right in the world.
Last year in France, I had butter with sea salt crystals in it for the first time. The crunchy texture was so satisfying on my daily baguette. I’ve been dying to try it, but the butter itself is also a little different there, so I wanted to try and make a replica I was proud of. I love the tanginess of the cultured butter—I think it gives it some depth that regular sweet cream butter doesn’t accomplish.
