Skip to main content

The Compound Butter Sauce

 


 

Compound butter sauces, also known as beurre composé sauces, are made by blending flavoured butter with other ingredients to create a rich and flavourful sauce. Here are a few examples of compound butter sauces:

 

1. Garlic Butter: Garlic butter is made by mixing softened butter with minced garlic and often includes herbs like parsley or chives. It adds a savoury and aromatic element to dishes and is commonly used with grilled meats, seafood, or as a spread for bread.

 

2. Herb Butter: Herb butter is made by combining butter with finely chopped fresh herbs such as parsley, thyme, rosemary, or basil. The herbs infuse the butter with their flavours, creating a versatile sauce that can be used for basting meats, flavouring vegetables, or melting over grilled fish.

 

3. Lemon Butter: Lemon butter, also known as beurre blanc, is made by combining butter, lemon juice, and sometimes white wine or vinegar. The acidity of the lemon adds a bright and tangy flavour to the butter, making it a popular sauce for seafood, grilled chicken, or vegetables.

 

4. Anchovy Butter: Anchovy butter is made by blending softened butter with mashed anchovies, garlic, and sometimes herbs or lemon juice. It provides a salty and umami-rich flavour that pairs well with roasted meats, grilled vegetables, or as a seasoning for pasta dishes.

 

5. Truffle Butter: Truffle butter is made by incorporating finely chopped or grated truffles (or truffle oil) into butter. It adds a luxurious and earthy flavour to dishes and is often used as a finishing touch for steaks, pasta, or risotto.

 

Compound butter sauces are versatile because they can be prepared in advance, chilled, and sliced into rounds or rolled into logs for easy use. These flavoured butters can be stored in the refrigerator or freezer until needed, allowing you to enhance the taste of various dishes with their rich and distinct flavours.

 

Comments

Popular posts from this blog

The Derivatives of Tomato Sauce

    Tomato sauce is a versatile and widely used sauce made primarily from tomatoes, along with other ingredients such as onions, garlic, herbs, and spices. It serves as a base for various dishes and can be transformed into numerous derivatives. Here are a few popular examples of derivatives of tomato sauce:   1. Marinara Sauce: Marinara sauce is a simple and quick tomato sauce made with tomatoes, garlic, onions, herbs (such as basil and oregano), and sometimes a touch of olive oil. It is often used as a base for pasta dishes, pizzas, or as a dipping sauce.   2. Arrabbiata Sauce: Arrabbiata sauce is a spicy tomato sauce that includes red chilli peppers or red pepper flakes, garlic, onions, and sometimes a hint of white wine. The spiciness gives it a flavourful kick, and it is commonly served with pasta, especially penne.   3. Bolognese Sauce: Bolognese sauce, also known as ragù, is a rich and hearty tomato-based meat sauce. It typically includes ground meat (such...

The Derivatives of Espagnole Sauce

  Espagnole sauce, also known as brown sauce, is a rich and deeply flavoured sauce in French cuisine. It is made by combining a brown roux (a mixture of flour and fat) with beef or veal stock and often includes additional ingredients for flavour. Here are a few common derivatives of Espagnole sauce:   1. Demi-Glace: Demi-glace is a reduction of Espagnole sauce that results in a more concentrated and intensified flavour. It is made by simmering Espagnole sauce with additional stock, usually beef or veal, until it reduces and thickens further. Demi-glace is a staple in classical French cuisine and serves as the foundation for many other sauces.   2. Bordelaise Sauce: Bordelaise sauce is made by adding red wine, shallots, and sometimes bone marrow to Espagnole sauce. The wine and shallots are simmered together with Espagnole sauce until the flavours meld, resulting in a rich and savoury sauce. Bordelaise sauce is commonly served with grilled or roasted meats.   3. Rober...

The Derivatives of Hollandaise Sauce

    Hollandaise sauce is a rich and creamy French sauce made from butter, egg yolks, lemon juice, and a touch of seasoning. It is known for its smooth and velvety texture and is commonly served with eggs Benedict, fish, vegetables, and other dishes. Here are a few popular derivatives of Hollandaise sauce:   1. Béarnaise Sauce: Béarnaise sauce is a variation of Hollandaise sauce that incorporates the flavours of shallots, tarragon, and white wine or vinegar. Shallots are typically minced and cooked with vinegar and white wine, then combined with the Hollandaise sauce base. The result is a tangy and herb-infused sauce that pairs well with grilled steak, roasted vegetables, or fish.   2. Choron Sauce: Choron sauce is a blend of Hollandaise sauce and tomato puree or ketchup. The addition of tomato gives the sauce a light pink hue and a subtle tanginess. Choron sauce is often served with grilled meats, roasted vegetables, or as a dip for fried foods.   3. Maltaise Sa...