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Glossary B

The food glossary +++ Popular Articles: 'Batao', 'Belekoy', 'Beer and Cheese Pairing'

Beurre de moutarde is the French for "mustard butter". Here is an easy recipe for a Mustard Butter: Blend 4 tbsp softened butter with 1 minced garlic clove, 1 tbsp Dijon mustard, and 2 tbsp chopped parsley.

Beurre de Provence is another term for Aioli, a French garlic sauce that is made by mixing lemon, eggs, garlic, and olive oil into a smooth, creamy mixture resembling mayonnaise.

Beurre demi-sel is the French term which means "lightly salted butter"

Beurre doux is the French term which means "unsalted butter"

Beurre fin is a French butter that is made with pasteurized cream and kneaded; 30 percent frozen cream may be added.

Beurre fondu is the French term which means "melted butter"

Beurre manie refers to a mixture of equal parts raw butter and flour mixed together into a smooth paste.

Beurre noir is a French term for browned butter

Other definition:
Beurre noir is the French for "brown butter"

Beurre noisette is a French term for "brown butter" or literally "hazelnut butter".

Beurre persille is the French term meaning "garlic and parsley butter"

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