It’s hard to improve on the classic combination of bread and butter. But when you add dried seaweed (yes, seaweed!) to the butter, it turns the simple ingredient into a salty umami bomb you’ll want to munch on any time of day.
This recipe comes to us from Chef Ben Jackson over at Drifters Wife in Portland, Maine. The cozy wine bar, known for its natural wine selection, features an inventive menu of small plates that changes nightly. One dish in particular that caught our attention was their bread and butter. That’s because it’s not just any bread and butter — it’s bread and butter 2.0, thanks to local sourdough and house-made dulse butter.