Why Does French Cuisine Use So Much Butter? The Real Reasons
French cuisine uses butter so extensively because butter combines a dairy flavor, controllable browning, pastry-laminating water, and sauce-emulsifying fat in one ingredient. Northern France historically had strong dairy production, while classical chefs turned butter into repeatable techniques such as beurre blanc, monter au beurre, beurre noisette, and laminated pastry. Key Facts at a Glance Standard […]