Some Classic Compound Butters

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
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