1 Terms
Contributors in Butter
Butter
Seasonal variations
Dairy products; Butter
Because butter is an all-natural product, made from the highest quality dairy cream, natural seasonal variations in the fatty acid composition occur. These variations, however, do not affect the ...
Béarnaise sauce
Dairy products; Butter
Classic French sauce made with a reduction of vinegar, wine, tarragon and shallots and finished with egg yolks and butter. Served with meat, fish, eggs, and vegetables.
Crème anglaise
Dairy products; Butter
A French term for a pourable vanilla custard sauce served hot or cold with desserts. Also used as a base for making ice cream. Consists of whole milk flavoured with a vanilla bean, sugar and egg ...
Béchamel 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). Also called "white sauce."
Stork
Dairy products; Butter
A brand of margarine spread, owned by Unilever. Introduced into the United Kingdom and Ireland from 1920, housewives were initially suspicious of the health affects and cooking ability of margarine. ...
Imperial
Dairy products; Butter
A brand of margarine distributed by Unilever. It is known or best remembered for early commercials in which a person who recently ate something with the margarine would have a crown appear on their ...
I Can't Believe It's Not Butter!
Dairy products; Butter
A butter substitute produced by Becel/Flora/Promise, which is a subsidiary of Unilever. It was introduced to the United States in 1986 and later to the United Kingdom and Canada in 1991. Due to the ...
