Английская Википедия:Compound butter

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Шаблон:Short description

Файл:New York Strip with Beurre Maitre d'Hotel, potatoes and creamed spinach.jpg
A New York strip steak topped with Beurre Maitre d'Hotel, served with potatoes and creamed spinach
Файл:Kronfleisch (skirt steak), a traditional Bavarian dish often served with onion rings, rye bread, composed butter (with herbs and garlic) and horseradish.jpg
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 (Шаблон:Lang-fr, 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.

References

Шаблон:Reflist

External links

Шаблон:Portal bar Шаблон:Butter Шаблон:Ingredient-stub

  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))