Compound butter

A New York strip steak topped with beurre maître d’hôtel, served with potatoes and creamed spinach
Kronfleisch (skirt steak), a traditional Bavarian dish. Served with onion rings, rye bread, compound butter (with herbs and garlic – beurre à la bourguignonne), and horseradish

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:

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.
  • Egg butter

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))
  4. ^ a b c d Child, Julia; Bertholle, Louisette; Beck, Simone (2004). Mastering the Art of French Cooking (4th ed.). New York: Alfred A. Knopf. pp. 99–103. ISBN 0375413405.