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The food glossary +++ Popular Articles: 'Beurre cru', 'Brisket', 'Batao'

Beurre doux

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

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Beurre fin

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

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Beurre fondu

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

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Beurre manie

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

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Beurre noir

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

Beurre noisette

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

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Beurre persille

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

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Beurre Roux

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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Beurre sale

Beurre sale is a French term which means "salted butter.

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Beurre sec

Beurre sec is a French term meaning "dry butter"

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