Last week the low minus tide pulled me out to Salt Point state park on the Sonoma Coast again to gather mussels and percebes. I had promised some friends I would share my bounty with them if they would furnish the butter, garlic and white wine. When I arrived, I was happy to discover that wed be using the Straus sweet unsalted butter that theyd bought at Fiesta Market in Sebastopol. This was my first time to try it.
Softened and spread on a seeded Artisan Bakery baguette, this had a sweet creamy fresh taste with a clean aftertaste and finish. Melted for dipping the bivalves, there was a minimal amount of watery liquid in the bottom of the bowl, a testament to the high butterfat content. I much preferred its taste to Plugra which I like for baking but not for table use.