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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
- ^ 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))