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Beurre blanc (French pronunciation: [bœʁ blɑ̃]; "white butter" in French) or
Beurre Nantais (French pronunciation: [bœʁ nɑ̃tɛ]) is a warm
emulsified butter...
- 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...
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Beurre monté (French pronunciation: [bœʁ mɔ̃te], lit. 'mounted butter')
refers to
melted butter that
remains emulsified, even at
temperatures higher than...
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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...
- 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 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...
- The
Petit Beurre, also
known as Véritable
Petit Beurre (VPB), is a type of
shortbread from Nantes, France. The
biscuits of the Lefèvre-Utile
company are...
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Beurre maître d'hôtel (French pronunciation: [bœʁ mɛtʁ dotɛl]), also
referred to as maître d'hôtel butter, is a type of
compound butter (French: "beurre...
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Beurre d'Isigny (French pronunciation: [bœʁ diziɲi]; lit. 'Butter of Isigny') is a type of cow's milk
butter made in the Veys Bay area and the valleys...
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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...
