Basque Cockles in White Wine and Espelette Butter
By The French Pantry
Maison Bordier's Basque take on moules marinière, made with cockles: white wine, shallots, and 100 g of Bordier Espelette pepper butter folded into the strained juices.
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Griddled Prawns in Espelette Butter With Fine Ratatouille
By The French Pantry
King prawns coated in Bordier Espelette pepper butter and griddled on a plancha, served over a finely diced ratatouille built on the same butter. Serves four.
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Pumpkin and Goat Cheese Crumble With Espelette Butter
By The French Pantry
A savory crumble from Maison Bordier: mashed pumpkin under fresh goat cheese and a parmesan topping made with Bordier Espelette pepper butter. Four ramekins, baked at 350F.
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Savory Cannelés With Chorizo, Emmental, and Espelette Butter
By The French Pantry
Bordeaux's cannelé, turned savory: chorizo, Emmental, and Bordier Espelette pepper butter baked into small fluted molds. Six servings, 22 minutes in the oven.
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Rib Eye Steak With Bordier Espelette Butter Corn and Fries
By The French Pantry
Maison Bordier's Basque cookout plate: a spice-rubbed rib eye, sweet potato fries, and corn on the cob rolled in melted Espelette pepper butter. The butter does the seasoning work.
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Espelette Pepper Butter Chocolate Lava Cake
By The French Pantry
A two-serving chocolate lava cake built on Bordier Espelette Pepper Butter, with a five-ingredient batter, a thirty-minute chill, and twelve minutes in the oven.
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