What butter do they use at the table of fancier restaurants like Ruths Chris?
This has been driving me mad for years. I've tried Kerrygold, Plugra, etc. trying to match what they serve. It always has more of a salty creamy taste, and I usually only find it at places like Ruths Chris or the restaurants where they serve the butter in little balls or in the gold foil wrapper. Can someone help me out please?
It's often cultured butter, which can be made in-house—or in your own home! I posted a recipe here: http://chowhound.chow.com/topics/814387
It may take a few tries to get it to match the steakhouses exactly (it's mostly the salt level but can also be the fermenting time—make sure you let that cream and culture sit out for a full 24 hours at room temperature!) but eventually you'll wonder why people pay $15 a pound for fancy French butter.
Any restaurant can buy clear plastic bags of either little rectangular 'pats' of frozen butter or in 'ball' forum. They aren't stacked neatly in the bags rather they just plop into the bag positioned under the former. They are of course frozen when they leave the 'former'. When someone needs some for 'mounting' a sauce or to put on those pretty little dishes with crushed ice they just grab a hand full from the bag. They don't stick together because A they are hard frozen and B there is every likelihood that something like Type 77 food grade coconut oil has been added. As to the type of butter you're not likely ever to know that because the chances that the balls or pats are 100% 'real' butter or some variation on the theme is known only to those who manufacturer the stuff. If you've got nothing better to do and some money take some pats/balls of 'butter' to a lab with a mass spectrometer. You may be surprised. LOL
i don't know specifically but maybe they (being a hi end chain) custom order from a place like this that sells butter balls, rosettes, pucks, logo butter, etc
www butterballfarms dot com
and seeing as you like butter *(now you've got me curious about it too) here is an interesting 2008 article about 30 best butters -- from Saveur
The balls of butter are generally made in-house. I can't think of a single supplier who distributes them. They involve working semi-soft butter with two paddles until a ball is formed, and then putting a teeeeeeeeny pinch of sugar and a mere drop of lemon juice inside, then chilling them 'til service. Ok, so: what you're getting is a foodservice brand that the restaurant receives from Cysco or another vendor. The foil-wrapped pats come in a flat box and there are layers upon layers of them. I do not know the brand positively, but it MIGHT be Reddies. Your very best bet is to call your local restaurant where you've been served them, and just ask. Now, a wholesale distributor isn't going to deliver a box to your house, but it's very possible that the restaurant would order an extra box for you, especially if you're a regular there.