- include:
Beurre d'Ardenne, from
Belgium Beurre d'Isigny, from
France Beurre Charentes-Poitou (Which also includes:
Beurre des
Charentes and
Beurre des Deux-Sèvres...
- A jambon-
beurre (French for 'ham-butter';
pronounced [ʒɑ̃bɔ̃ bœʁ]), also
known as a parisien, is a
French ham
sandwich made of a
fresh baguette sliced...
-
Beurre blanc ("white butter" in French) is a warm
emulsified butter sauce made with a
reduction of
vinegar and/or
white wine (normally Muscadet) and shallots...
-
Beurre noisette (French pronunciation: [bœʁ nwazɛt], literally:
hazelnut butter, loosely:
brown butter) is a type of warm
sauce used in
French cuisine...
- The
Petit Beurre, or Véritable
Petit Beurre, also
known under the
initials VPB, is a type of
shortbread from Nantes, that is best
known in
France in general...
-
Beurre manié (French "kneaded butter") is a paste,
consisting of
equal parts by
volume of soft
butter and flour, used to
thicken soups and sauces. By kneading...
-
Beurre monté
refers to
melted butter that
remains emulsified, even at
temperatures higher than that at
which butter usually breaks down.
Beurre monté...
-
Beurre maître d'hôtel, also
referred to as maître d'hôtel butter, is a type of
compound butter (French: "
beurre composé") of
French origin,
prepared with...
-
Beurre noir (French:
black butter) is
melted butter that is
cooked over low heat
until the milk
solids turn a very dark brown. As soon as this happens...
- Pot au
Beurre may
refer to: Rivière Pot au
Beurre (île d'Orléans), a
tributary of the
Saint Lawrence River in Saint-Pierre-de-l'Île-d'Orléans, Capitale-Nationale...