page_title: Compound butter
hierarchical_section_title: Compound butter
caption_attribution_description: Kronfleisch (skirt steak), a traditional bavarian dish. Served with onion rings, rye bread, composed butter (with herbs and garlic) and horseradish.
context_page_description: Compound butters are mixtures of butter and supplementary ingredients. Primarily, they are used to enhance flavor in various dishes, in a fashion similar to a sauce.
  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
  Beurre Maitre d'Hotel, butter with parsley and lemon juice
  Café de Paris butter
context_section_description: 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.
  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
  Beurre Maitre d'Hotel, butter with parsley and lemon juice
  Café de Paris butter
caption: 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
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