Grassfed Brown Butter with Bay Leaf
- THE STORY
Black & Bolyard founders Andrew Black and Eric Bolyard bring the captivating flavors and scents of butter slowly toasting on the stove to the home chef! They cook and infuse Grassfed, Non-GMO butter sourced from a single farm in upstate New York. The process transforms whole butter into a more complex and rich browned butter - a deeply toasted version of its original form.
Named a finalist in the 2018 Good Food Awards, this complex brown butter is steeped with fresh bay leaves, offering a depth of flavor that is well-suited to any number of savory dishes. Use to sauté sea scallops, or spread over cornbread hot from the oven. Melt a spoonful over a steak that's hot off the grill, or toss with hot pasta. Whatever you choose, the floral and herbal tones will have your taste buds dancing.
In 2011, Andrew Black and Eric Bolyard met while cooking side-by-side at the famed Eleven Madison Park in New York City. The two cooks quickly discovered a common ground in both sophisticated flavors and unwavering standards. Their Brooklyn-based supper club, Tasting Society, was created as an outlet to showcase their own style, often serving rustic bread with whipped brown butter as a shared course. Their guests' enthusiastic response and requests for more left them with no other option than to launch Black & Bolyard Brown Butter.
Inspired by the nostalgic act of butter slowly toasting on the stoves of professional kitchens, Black & Bolyard strives to bring these captivating flavors and scents to the home. They cook and infuse Grassfed, Non-GMO butter sourced from a single farm in upstate New York. The process transforms whole butter into a more complex and rich browned butter - a deeply toasted version of its original form. Black & Bolyard takes pride in utilizing outstanding ingredients to craft delicious, versatile, and unique products.