A New York strip steak topped with Beurre Maitre d'Hotel, served with potatoes and creamed spinach
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 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. Restaurant chefs often make their own compound butter to optimize flavors and save time.

Compound butter is commonly used in the French cooking technique, especially for creating sauces. The original French masters would bring butter to room temperature, add finely chopped herbs, roll the mixture tightly with paper, and then store it at a cold temperature. You can either refrigerate or freeze compound butter to keep it cold and fresh—you’ll find it's surprisingly easy to slice when frozen.[4]

Beurres composés include:

See also

  • Beurre manié, butter mixed with flour, used as a thickener in cooking
  • Cannabis butter or cannabutter, butter blended with cannabis and water, generally used in baking.

References

  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))
  4. ↑ "What Is Compound Butter? All Your Questions Answered Here". Epicurean Butter. 2021-01-01. Retrieved 2023-12-12.
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