French cuisine's dependence on butter - Farm Sanctuary (2024)

by Ebony March

by Ebony March

Butter is a signature ingredient for many recipes, but never has it figured more prominently than in French cuisine. From baked goods to savory items, butter is thought to add depth and dimension, making everything it coats more spectacular. While French food relies on butter, many diets, especially vegan ones, do not.

Early chefs and food lovers first utilized butter 10,000 years ago. It rose in popularity, particularly during the Middle Ages. In 2016, a 2,000-year-old hunk of butter was discovered in an Irish bog and was actually deemed edible after carbon dating. Butter is a delicacy for many people who observe diets rich in animal proteins. Its high fat and high salt content have traditionally been associated with its versatility.

Famed French Chef Jacques Pépin once said, “If you have extraordinary bread and extraordinary butter, it’s hard to beat bread and butter.” Nouvelle cuisine pioneer Paul Bocuse echoed the sentiment: “Without butter, without eggs, there is no reason to come to France.” But what about the chef or baker who loves French food or baked goods with a plant-based twist? How does one avoid the toll that dairy and eggs take on animal populations while still enjoying the process of cooking and baking?

Vegan fat substitutes are becoming more and more popular now that an increasing number of consumers are changing their dietary habits. Various oils like safflower, avocado, and grapeseed are vegan and make excellent substitutes for butter in recipes. Other adequate fat substitutes include applesauce, which adds moisture to baked goods like brownies and cakes. Even smashed avocado or peanut butter are delicious when utilized as a fat source in nondairy ice cream or various gravies and sauces. Nowadays, there are products marketed as plant-based butter, which used to be categorized as margarine. Some have been rebranded – and occasionally, greenwashed – to promote a healthier sensibility.

Butter devotees aren’t likely to stray from this controversial ingredient. However, butter isn’t as essential as its reputation indicates. Vegans can easily recreate the unctuous flavors derived from butter with a symphony of herbs, aromatics, and fats. Cooking is the perfect time to get familiar with various ingredients like carrot puree, smashed avocado, applesauce, and more to give dishes with tofu, tempeh, seitan, or garden vegetables an incredible new kick. Purchasing Herbs de Provence — a regional blend of lavender, rosemary, fennel, and more — is also an excellent investment for unlocking French flavors without doing harm.

Sources: Taste of Home, Seeker