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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.
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42:. Served with onion rings, rye bread, compound butter (with herbs and garlic –
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and other ingredients used as a flavoring, in a fashion similar to a
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Translated from the French, Librairie
Larousse, Paris (1938)
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98:, butter with parsley and lemon juice
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177:Mastering the Art of French Cooking
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111:Beurre au citron – lemon butter
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38:(skirt steak), a traditional
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92:– garlic and parsley butter
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194:(1961), Crown Publishers
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765:Food ingredient stubs
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446:List of butter dishes
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25:Beurre Maitre d'Hotel
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606:Buttered cat paradox
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222:at Wikimedia Commons
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159:Le Guide culinaire
67:) are mixtures of
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535:Land O'Lakes
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377:Beurre monté
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642:Butter salt
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589:Butter lamb
382:Beurre noir
335:Whey butter
172:Julia Child
129:cannabutter
36:Kronfleisch
744:Categories
697:ingredient
695:This food
647:Dairy salt
552:/Kerrygold
441:Egg butter
436:Butter tea
340:Yak butter
293:Bog butter
141:References
135:Egg butter
561:Président
507:Butterfat
85:include:
545:Magnolia
522:Churning
502:Boterwet
174:(1961),
156:(1903),
116:See also
750:Butter
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556:PlugrĂ
540:Lurpak
530:Anchor
279:Butter
228:Portal
69:butter
63:, pl.
57:French
550:Ornua
429:Other
73:sauce
701:stub
323:Urfa
318:Smen
303:Ghee
242:Food
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
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