Compound butter

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 (French: "Beurre composé", pl. "Beurres composés") are mixtures of butter and supplementary ingredients. Primarily, they are used to enhance flavor in various dishes, in a fashion similar to a sauce.^[1][2][3]

Compound butters can be made at home or purchased commercially. A compound butter can be made by whipping additional elements, such as herbs, spices or aromatic liquids, into butter. The butter is then reformed, usually in plastic wrap or parchment paper, and chilled until it is firm enough to be sliced. These butters can be melted on top of meats and vegetables, used as a spread or used to finish various sauces.

Warm beurres composés include:

• Beurre blanc
• Beurre au citron – lemon butter

Cold beurres composés include:

• Beurre à la bourguignonne – garlic and parsley butter
• Café de Paris butter

References

v t e Butter Types of butter Bog butter Clarified butter Ghee Manteiga-da-terra Niter kibbeh Smen Dishes featuring butter Butter-based sauces Beurre noir Beurre noisette Café de Paris sauce Compound butter Beurre blanc Beurre à la bourguignonne Other Butter tea Egg butter Butter paraphernalia Butter churn Butter curler Butter knife French butter dish Scotch hands Butter industry Butterfat Chicago Butter and Egg Board Churning Butter manufacturers Land O'Lakes Lurpak Butter in culture Butter sculpture Butter lamb Butter lamp Butter rebellion Buttered cat paradox Paula Deen