Compound butter is butter which has been mixed with a seasoning to make it more flavorful. It is often served with steak, seafood, and vegetables as an alternative to a sauce or to add zest to the meal, and it comes in both savory and sweet varieties.
Compound butter - Whole butter combined with herbs or other seasonings and used to sauce grilled or broiled meats or vegetables.
Compound Butter - Softened butter mixed with a variety of ingredients then rolled and chilled. During service, disks of the butter are cut and usually placed of top of the dish allowing it to melt over the finished product.
Compound butter - Butter creamed with herbs, spices, garlic, wine, or whatever you wish. Perfect for finishing sauces or jazzing up just about any grilled or broiled foods.
Con - [Spanish] with.
compound butter - Also known as finishing butter, flavoring butter, or beurre composé in French, A compound butter is butter that has been flavored by blending softened butter together with various ingredients. These can be savory or sweet.
Compound butter.
Beurre Manié
Kneaded butter and plain flour, whisked in small pieces into a sauce at the end of cooking. 30g beurre manié to 250ml liquid.
For the Compound Butter:
8 tablespoons (1 stick) unsalted butter, at room temperature
1 1/2 tablespoons minced fresh thyme leaves, or 2 teaspoons dried, crushed
2 teaspoons minced fresh sage leaves, or 1/2 teaspoon dried, crushed ...
beurre Chivry (Fr.) A compound butter flavored with parsley, tarragon,
chives, and shallots.
beurre manic (Fr.) Flour and butter, usually in equal proportion,
kneaded together into a paste to thicken sauces and gravies; the flour ...
Maitre d Hotel Butter - This is the most common of all the compound butters. It is flavored with lemon and chopped parsley and used to garnish fish and grilled meats. Garlic may be added, but it would then be called escargot butter.
maître d' butter or maître d' hõtel butter, compound butter flavored with salt, pepper and parsley, plus vinegar or lemon)
malaxer, pétrir: to knead dough, or to work butter
maltaise sauce: orange-flavored hollandaise sauce ...
This is the most common of all the compound butters. It is flavored with lemon and chopped parsley and used to garnish fish and grilled meats. Garlic may be added, but it would then be called escargot butter.
Maiz:
[Spanish] maiz; corn.
Colbert butte: a compound butter made with meat glaze, lemon juice, and chopped parsley.
Cold sauce: a cold thickened, seasoned liquid used to enhance a meat, poultry, fish, or vegetable dish.
maître d'hôtel: head waiter; also compound butter
maltaise: orange-flavored hollandaise sauce
mandarine: tangerine ...
It's hard to pick out stellar dishes when everything we ordered was excellent, but small touches such as different flavored compound butters served with hot breads each evening, sets Butch's apart even from other high caliber restaurants.
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Dried and fresh fruit cooked with sugar to a jam like consistency, brief enough to allow the fruit to retain their individual identity. A deep bowl, often stemmed, from which such desserts and other foods are served. Compound butter ...
 See also: Pound, Butter, Flavor, Cooking, Sauce
  
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