The Perfect Sauce Has Yet to be Discovered

Apr 06, 2009, 13:12 ET from Plugra European-Style Butter

Plugra(R) European-Style Butter unveils 3rd Annual Magnifique Recipe Contest - Le Saucier

KANSAS CITY, Mo., April 6 /PRNewswire/ -- Plugra European-Style Butter continues the tradition of rewarding culinary creativity with adventures in travel and dining with the 3rd Annual Magnifique Recipe Contest - Le Saucier at Building on the success of last year's quest for the best flavored butter in America, Plugra challenges food enthusiasts nationwide to share the recipe for their favorite butter sauce and the culinary creation it complements. This year's winner will have the chance to experience the culinary scene in New York City. The contest runs April 2 through Sept. 30, 2009. Official rules and sample recipes are available at

Le Saucier celebrates the resurgence of sauce-making as a culinary art and the significant role that butter plays as a secret ingredient. According to the experts at Plugra, butter sauces are an optimal way to enhance favorite dishes or experiment with new culinary inspirations and flavors with minimal risk.

"The secret to winning sauces is the use of superior ingredients and techniques that allow those ingredients to shine. The secret ingredient for the richest, creamiest sauces is Plugra European-Style Butter," said Plugra Chef Trip Kadey. "Plugra contains less water than average table butters--lower moisture means higher cakes, flakier pie crusts and croissants, and smoother sauces with a richer flavor profile and full-bodied taste."

To enter Le Saucier, food enthusiasts should visit and follow the online registration process. The Grand Champion receives $2,500 and an all-expense-paid culinary tour of New York City. In addition, 10 runners-up each receive a Williams-Sonoma(R) saucier collection and Raymond Sokolov's cookbook "The Saucier's Apprentice: A Modern Guide to Classic French Sauces for the Home."

To inspire food enthusiasts' creativity, Plugra European-Style Butter offers the following recipe served by Chef Dewey LoSasso from Miami's North One 10 at the South Beach Wine & Food Festival, Feb. 20-22, 2009.

    Brioche Bread Pudding with Plugra Vanilla Butter Sauce
    Prep Time: Over 30 minutes
    Yield: 12 servings, 3 ounces in size

    Brioche Bread Pudding
    2 cups heavy cream
    2 cups half-and-half
    4 ounces granulated sugar
    16 ounces chopped brioche bread, 1/4-inch size (1 day old)
    8 ounces Plugra European-Style Butter, Unsalted, melted
    3 ounces brown sugar


  1. Combine heavy cream, half-and-half, and granulated sugar and set aside.
  2. Place chopped bread in buttered baking dish.
  3. Pour prepared liquid mixture over bread and let soak for 1 hour.
  4. Combine melted Plugra butter and brown sugar, set aside.
  5. Bake at 375 degrees Fahrenheit, covered, in a water bath for 1 hour. After 30 minutes of baking, brush top with melted Plugra butter and brown sugar mixture. Continue baking for remaining 30 minutes.

    Plugra Vanilla Butter Sauce
    1 cup white wine
    1 cup granulated sugar
    1/2 vanilla bean
    1/2 cup heavy cream
    1 pound Plugra European-Style Butter, Unsalted, softened


  1. In a small saucepan, combine white wine, sugar, and vanilla bean. Simmer to half, add heavy cream and reduce by half again.
  2. Immediately beat in half the Plugra butter to form a creamy paste.
  3. Over low heat, continue beating in a piece of butter at a time just as the previous piece is almost fully incorporated. The sauce should have the consistency of a light hollandaise sauce.

To Serve: Spoon warm bread pudding into 3-ounce serving cups and top with sauce.

Discover more inspiration from the Plugra Chef Network at Plugra is owned by Keller's Creamery, a division of Dairy Farmers of America, Inc.

    Contact: John Scroggins, NOBLE
             (800) 545-4087, ext. 5118/

SOURCE Plugra European-Style Butter