Glossary B

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Beurre cru is a French butter that is made with raw cream.

Beurre de baratte is a French butter that is churned rather than blended.

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"