Glossary B

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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"

Beurre Roux is the French word whihc literally means "brown butter", refers to butter cooked with flour as a base for a Roux Beurre is pronounced "bu-roo" and French for "butter". A Roux is a base for sauces made by combining fat or oil and flour, gently cooked and then mixed with stock, milk or whatever is required for the sauce (fresh cream), brought to the boil and simmered.

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Glossary B

Beurre de Provence

Beurre demi-sel

Beurre doux

Beurre fin

Beurre fondu

Beurre manie

Beurre noir

Beurre noisette

Beurre persille

Beurre Roux

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