butter.

  • demi-sel: butter (lightly salted).
  • blanc: classic reduced sauce of vinegar; white wine, shallots, and butter
  • cru: raw cream butter.
  • des Charentes: finest French butter, from the region of PoitouCharentes along the Atlantic coast.
  • de Montpellier: classic butter sauce seasoned with olive oil, herbs, garlic, and anchovies.
  • du cru: butter given the appellation d’origine contrôlée pedigree.
  • Echiré: brand of the finest French butter, preferred by French chefs, with an AOC pedigree, from the region of Poitou-Charentes along the Atlantic coast.
  • noir: sauce of browned butter, lemon juice or vinegar, parsley, and sometimes capers; traditionally served with raie, or skate.
  • noisette: lightly browned butter.
  • vierge: whipped butter sauce with salt, pepper, and lemon juice.
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