3 Terms
Contributors in Butter
Butter
Cut or cutting in
Dairy products; Butter
A technique used in pastry making (scones, biscuits) involving the mixing of a cold solid fat (butter, margarine, shortening) into dry ingredients (flour mixture) until the mixture is blended but ...
Mount
Dairy products; Butter
A technique where small pieces of cold, unsalted butter are whisked into a sauce just before serving. Mounting gives sauces texture and flavour as well as a glossy look.
Pasteurised
Dairy products; Butter
A term describing milk that has been heat treated to destroy bacteria.
White sauce
Dairy products; Butter
A term for light white or blond sauces. In its simplest form, white sauce is cream or milk mixed into a white roux (a combination of butter and flour which isn't browned). This basic French sauce is ...
Sauce
Dairy products; Butter
A thickened and flavoured liquid that is created to enhance the flavour of the food that it accompanies. In the days before refrigeration, sauces were used to disguise the taste of foods that were ...
Phospholipid
Dairy products; Butter
A type of lipid characterised chemically by glycerol combined with two fatty acids; phosphoric acid, and a nitrogen-containing base, for example, lecithin
Newburg sauce
Dairy products; Butter
A very rich sauce of butter, cream egg yolks, sherry, and seasonings used over cooked shellfish such as lobster, crab or shrimp. It was created by a chef of the once famous Delmonico Restaurant in ...
