European butters often outperform American ones due to their higher milkfat content, leading to richer flavor profiles and textures that enhance sauces like Alfredo.
American butter typically has an 80% minimum milkfat standard, while European standards range from 82% to 90%, offering creamier options that improve the overall dish.
The taste of butter varies significantly based on the cows' diets; European butters often come from grass-fed cows, producing a more complex, earthy flavor.
While European butters tend to be more expensive in the U.S., the availability of high-quality American butters is increasing, offering viable alternatives for rich sauces.
Collection
[
|
...
]