1. 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.[1][2][3]
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
 Café de Paris butter