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Beurre blanc ("white butter" in French) or
Beurre Nantais is a warm
emulsified butter sauce made with a
reduction of
vinegar and/or
white wine (normally...
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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...
- 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...
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Compound butters (French:
beurre composé, pl.
beurres composés) are
mixtures of
butter and
other ingredients used as a flavoring, in a
fashion similar...
- 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...
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Beurre noisette (French pronunciation: [bœʁ nwazɛt], literally:
hazelnut butter, loosely:
brown butter) is a type of warm
sauce used in
French cuisine...
-
beurre ("black butter" in Jèrriais) is a type of
apple butter, a
preserve of apples, that is part of the
cuisine and
culture of Jersey. Nièr
beurre is...
-
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...
-
Beurre fondue is a food
prepared by
melting butter in water. The
preparation serves to
maintain the
butter as an
emulsified and
creamy concoction. Beurre...
