![](Https://upload.wikimedia.org/wikipedia/commons/thumb/7/7b/New_York_Strip_with_Beurre_Maitre_d%27Hotel%2C_potatoes_and_creamed_spinach.jpg/220px-New_York_Strip_with_Beurre_Maitre_d%27Hotel%2C_potatoes_and_creamed_spinach.jpg)
![](Https://upload.wikimedia.org/wikipedia/commons/thumb/e/e8/Kronfleisch_%28skirt_steak%29%2C_a_traditional_Bavarian_dish_often_served_with_onion_rings%2C_rye_bread%2C_composed_butter_%28with_herbs_and_garlic%29_and_horseradish.jpg/220px-Kronfleisch_%28skirt_steak%29%2C_a_traditional_Bavarian_dish_often_served_with_onion_rings%2C_rye_bread%2C_composed_butter_%28with_herbs_and_garlic%29_and_horseradish.jpg)
Compound butters (French: beurre composé, pl. beurres composés) are mixtures of butter and other ingredients used as a flavoring, in a fashion similar to a sauce.[1][2][3]
Compound butters can be made or bought. A compound butter can be made by whipping additional elements, such as herbs, spices or aromatic liquids, into butter. It is usually re-formed and chilled before being melted on top of meats and vegetables, used as a spread, or used to finish sauces.
Beurres composés include:
- Beurre à la bourguignonne – garlic and parsley butter
- Beurre maitre d'hotel, butter with parsley and lemon juice
- Café de Paris butter
- Garlic butter
- Beurre au citron – lemon butter
See also
- Beurre manié, butter mixed with flour, used as a thickener in cooking
- Cannabis butter or cannabutter, butter blended with cannabis and water, generally used in baking.
References
- ^ Auguste Escoffier (1903), Le Guide culinaire, Editions Flammarion
- ^ Julia Child (1961), Mastering the Art of French Cooking, Alfred A. Knopf
- ^ Larousse Gastronomique (1961), Crown Publishers
(Translated from the French, Librairie Larousse, Paris (1938))
External links
Media related to Compound butters at Wikimedia Commons