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Some Classic Compound Butters
Appears in
| Compound Butter | Flavoring Element | Use | |
| Uncooked Butters | Anchovy butter (beurre d’anchois) | Anchovy fillets or sauce | Grilled meat or fish |
| Shallot butter (beurre d’echalote) | Shallots | Grilled meat or fish | |
| Snail butter (beurre d’escargots) | Garlic, shallots | Snails | |
| Tarragon butter (beurre d’estragon) | Tarragon | Fish | |
| Maître d’ butter (beurre maître d’hotel) | Lemon juice, parsley | Grilled meat or fish | |
| Mustard butter (beurre moutarde) | Dijon mustard | Meat and fish | |
| Horseradish butter (beurre raifort) | Horseradish | Meat | |
| Bercy butter (beurre Bercy) | Shallots, white wine, marrow, parsley | Meat and fish | |
| Hotel-style butter (beurre hôtelier) | Lemon juice, parsley, duxelles | Meat and fish | |
| Wine-flavored butter (marchand de vin) | Lemon juice, parsley, shallots, red wine, meat glaze | Grilled meat | |
| Cooked Butters | Lobster butter (beurre homard) | Lobster shells | Sauce cardinale, sauce homard |
| Crayfish butter (beurre d’ecrévisses) | Crayfish shells | Sauce Nantua | |
| Red butter (beurre rouge) | Various crustacean shells | To finish sauce poisson |