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.

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: This food ingredient article is a stub.

A New York strip steak topped with beurre maître d’hôtel , 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