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:
Media related to Compound butters at Wikimedia Commons|
| |||||||
|---|---|---|---|---|---|---|---|
| Types of butter |
|
| |||||
| Dishes featuring butter |
| ||||||
| Butter paraphernalia |
| ||||||
| Butter industry |
| ||||||
| Butter in culture |
| ||||||
| Miscellaneous |
| ||||||
 | This food ingredient article is a stub. You can help Wikipedia by expanding it. |
