Compound butter explained

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.

Notes and References

1. [Auguste Escoffier]
2. [Julia Child]
3. Larousse Gastronomique (1961), Crown Publishers
   (Translated from the French, Librairie Larousse, Paris (1938))