Compound butter

Compound butter

Compound butters (French: "Beurre composé", pl. "Beurres composés") are mixtures of butter and supplementary ingredients. Primarily, they are used to enhance flavor in various dishes, in a fashion similar to a sauce.[1][2][3]

Compound butters can be made at home or purchased commercially. A compound butter can be made by whipping additional elements, such as herbs, spices or aromatic liquids, into butter. The butter is then reformed, usually in plastic wrap or parchment paper, and chilled until it is firm enough to be sliced. These butters can be melted on top of meats and vegetables, used as a spread or used to finish various sauces.

Warm beurres composés include:

Cold beurres composés include:

References

  1. ^ Auguste Escoffier (1903), Le Guide culinaire, Editions Flammarion
  2. ^ Julia Child (1961), Mastering the Art of French Cooking, Alfred A. Knopf
  3. ^ Larousse Gastronomique (1961), Crown Publishers
    (Translated from the French, Librairie Larousse, Paris (1938))



Wikimedia Foundation. 2010.

Игры ⚽ Поможем написать реферат

Look at other dictionaries:

  • Butter — is a dairy product made by churning fresh or fermented cream or milk. It is used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying. Butter consists of butterfat, water and milk proteins. Most …   Wikipedia

  • Compound chocolate — is a less expensive non chocolate product replacement made from a combination of cocoa, vegetable fat, and sweeteners. It may also be known as compound coating , or chocolatey coating when used as a coating for candy. Often used in lower grade… …   Wikipedia

  • butter — [OE] The ultimate source of butter is Greek boútūron. This is usually said to be a compound noun, formed from boús ‘cow’ and tūros ‘cheese’, but not all etymologists accept the admittedly attractive hypothesis that butter was once ‘cow cheese’,… …   The Hutchinson dictionary of word origins

  • butter — [OE] The ultimate source of butter is Greek boútūron. This is usually said to be a compound noun, formed from boús ‘cow’ and tūros ‘cheese’, but not all etymologists accept the admittedly attractive hypothesis that butter was once ‘cow cheese’,… …   Word origins

  • Churning (butter) — Farmer selling the churned butter (machine in the foreground). Churning is the process of shaking up whole milk (or cream) to make butter, and various forms of butter churn have been used for the purpose. In Europe from the Middle Ages until the… …   Wikipedia

  • Clarified butter — Freshly made clarified butter, still liquid Clarified butter at room temperature …   Wikipedia

  • English compound — A compound is a word composed of more than one free morpheme.English compounds may be classified in several ways, such as the word classes or the semantic relationship of their components.Compound nounsMost English compound nouns are noun phrases …   Wikipedia

  • Café de Paris sauce — is a complex butter based sauce served with grilled meats. When it is served with a beef rib or sirloin steak, the resulting dish is known as entrecôte Café de Paris.HistoryThe sauce was first popularised in the 1940s by the [http://www.cafe de… …   Wikipedia

  • Ghee — is a class of clarified butter that originated in South Asia and is commonly used in South Asian (Indian, Bangladeshi, Nepali and Pakistani) cuisine. The word ghee comes from Sanskrit: घृत (ghṛta, IPA: [ɡʱrit̪ə] sprinkled ) and has several… …   Wikipedia

  • Niter kibbeh — Niter kibbeh, or niter qibe (Ge ez ንጥር ቅቤ niṭer ḳibē), also called tesmi (in Tigrinya), is a seasoned clarified butter used in Ethiopian cooking. Its preparation is similar to that of ghee, but niter kebbeh is simmered with spices such as cumin,… …   Wikipedia

Share the article and excerpts

Direct link
… Do a right-click on the link above
and select “Copy Link”