According to an article titled “The Real Difference Between American and European Butter”

根據Travel+Leisure發表的一篇題為

published by Travel + Leisure European butter undergoes a longer churning process, which

“美歐奶油的真正區別”的文章，歐洲黃油經過較長的攪乳過程，

results in a milkfat content of over 82%, while American butter only requires 80%.

導致乳脂含量超過82%，而美國奶油只需要80%。

European butter also has a more complete fermentation process.

歐洲奶油還有更完整的發酵過程。

The result?

結果就是

European butter ends up having a stronger, slightly sour taste and richer aroma, perfect

歐洲奶油具有更強烈的微酸味和更濃郁的香氣，非常適合

for baking.

烘焙。

In fact, the famous French pastry chef Pierre Hermé once conducted the following blind

事實上，法國著名糕點師Pierre Hermé曾進行過如下盲

test: He used American butter and French fermented butter to make pastries and asked his American

測：他用美國黃油和法國發酵奶油製作糕點，並請手下的美國

pastry chefs to do the blind test.

糕點師進行盲測。

The result was the pastry made with French butter is crispier and richer in flavor.

結果是用法國奶油做的糕點更脆，味道更豐富。

So it's not just European being pretentious guys, It is Europeans being pretentious because

所以不是歐洲人做作啦， 是「歐洲人因為真的有比較好的奶油而合理的做作」

they actually have better butter!

他們實際上有更好的黃油！