Expensive butter in grocery stores

I buy a French butter, Isigny Ste. Mere.

I believe that it’s much better tasting than typical grocery store brands.

I use Kerry Gold.

Sautéing it’s probably all the same. If you are doing something like real laminated dough for croissants, it can make a real difference with fat to liquid ratios.

quote:

---

Isigny Ste. Mere

---

That is good stuff.
I have been to Isigny in Normandy. The restaurants in Bayeux feature fish and other dishes made with Isigny butter sauces. Delicious.

I buy the 3 pack at Sam's to cook with, Kerrygold is kept in a butter dish for spreading.

Challenge Butter is the answer.

Some of the Kerrygold has seed oils in it. I think it’s the spreadable one

"American butters generally have around eighty percent butterfat meaning that roughly eighteen percent is water and maybe two percent is milk solids. European butters have a higher fat content, with around eighty-two to eighty-six percent butterfat. This difference may seem small, but it is disproportionately large in taste and texture. They are more expensive, but when butter is the star... spring for one if you can. Echire, President, Plugra, and Buerre d'Isigny won't disappoint." - Aleksandra Crapanzano in her book, Gateau: The Surprising Simplicity of French Cakes

Concur. Kerry Gold browns/burns much quicker than the grocery brands.