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Beurre fondu



melted butter.

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  • Beurre manie

    butterpaste.

  • Beurre noir

    a sauce of darkly browned butter, sometimes flavored with herbs, vinegar, etc.



  • Beurre noisette

    a sauce of butter cooked until golden or nut brown, sometimes flavored with capers, vinegar, herbs, etc.

  • Beurre blanc

    a reduction sauce of wine vinegar and shallots, cooked with butter and beaten until thick and foamy.



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