compound butter



  • butter flavoured by pounding it with herbs, shells, spices, etc. then sieving out any inedible or unwanted bits. Usually formed into a roll, refrigerated and cut in slices to finish hot dishes for presentation. usually written as beurre followed by the name of the flavouring e.g. beurre d’amande, beurre de paprika. All are listed under beurre and/or the English name of the flavouring.