Compound butter

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

^ Auguste Escoffier (1903), Le Guide culinaire, Editions Flammarion
^ Julia Child (1961), Mastering the Art of French Cooking, Alfred A. Knopf
^ Larousse Gastronomique (1961), Crown Publishers
(Translated from the French, Librairie Larousse, Paris (1938))

[guide-1] Auguste Escoffier (1903), Le Guide culinaire, Editions Flammarion

[2] Julia Child (1961), Mastering the Art of French Cooking, Alfred A. Knopf

[3] Larousse Gastronomique (1961), Crown Publishers
(Translated from the French, Librairie Larousse, Paris (1938))

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