Here’s the list of butters that I found in the refrigerator:
- Rose Valley (from the farmer)
- Jacobs Creamery (from the farmer)
- Organic Valley Pasture Butter
- Tillamook (my standard cooking butter)
- Celles Cur Belle (French with Grey Sea Salt…omnom!)
Which is why I’m in a tizzy this morning. I just read an article about buttering a sandwich containing mayonnaise… in which the author pokes fun at the English for this phenomenon. I thought I’d share… It’s short so go ahead and read it first then come back, I’ll wait. Got it?
The author, at first, appears to be quoting a 1390’s classic cookbook which she declines to name so I cannot verify the authenticity. If one reads the article, then realizes she’s not quoting from the book but plans to tell you tomorrow about a recipe from said book. However… that being said, what reason can be had for buttering bread which then contains a mayonnaise? I can immediately think of one very good reason which I would have let my inner 1390’s Englishwoman speak, but she had no knowledge of mayonnaise as it was not in widespread use until the early 1800’s. But I digress.
I can think of one very good reason for buttering your bread before putting mayonnaise soaked tuna on it, as a physical barrier. Yes, that’s right, to keep the bread from soggying. Also, may I just say that good butter, delicious butter, sweet butter, is the perfect condiment for a sandwich. Full stop.
Butter on bread or butterbrot is a simple sandwich base.
There’s also käsebrot and wurstbrot. These are all sandwiches which begin with the buttered bread and then have either cheese or sausage added, respectively. I was introduced to this recently at Hess Delicatessen in Lakewood, a traditional German deli with a restaurant on one side and a little grocery on the other. The sandwiches were simple: (1)a slice of bread, buttered; (2) a slice or two of wurst of choice on top. No, there wasn’t any mustard on my sandwich and yes, I was surprised. I tasted the wurst which is the best wurst in town (sorry!) AND I had room for a cream horn.
That’s where I bought German butter…which is in the fridge with the French butter, the farmer fresh butter and the other five butters…