Elevating the plate can be as easy as butter. If that is not a thing, then it should be. Aux Délices des Bois has long brought flavor to the dish with its Black and White Truffle Butters and are now joined by two new offerings: Roasted Garlic Butter and Red Wine Shallot Butter.
So, what makes these smooth delights the cream of the crop? The butter varieties start their journey with higher than usual 82 percent minimum butterfat. According to a press release, this Euro-style fat carries the natural flavorings better while also delivering an amazing and unique mouthfeel like few the consumer has tasted—a good selling point in the deli department.
Consider these butter varieties as great suggestions for consumers to instantly upgrade a sizzling grilled steak, a serving of leftover linguine, or savory cauliflower.
To tease the palate and the consumer wallet, Roasted Garlic Butter is a nutty, rounded flavor that can be used to simplify the preparation of such traditional dishes as linguine with clam sauce, garlic bread, and escargots.
Red Wine Shallot Butter mimics the maître ‘d butter so essential to French cuisine, the company notes, while suggesting that consumers can rely on its sweet/winey notes to accent red meat, stewed veggies, fish, and sauces. This offering comes in 3 oz oval cups/9 per case, with an 18-month shelf life frozen/6 weeks slacked.
Aux Délices des Bois has distribution throughout most of the U.S.
This new debut is a treat to compete across specialty food divisions. Stay tuned to Deli Market News for more on our industry’s finest.