Butter

Butter

Industry: Dairy products

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Butter

Beurre blanc

Dairy products; Butter

White butter. A classic sauce that is made of a wine, vinegar and shallot reduction into which chunks of cold butter are whisked until the sauce is thick and smooth.

Most butter is available in a lightly salted form. The salt is a preservative and also adds to the flavor. Although some butter made from sweet cream is not salted, lightly salted butter is sometimes ...

Triglycerides

Dairy products; Butter

Neutral fat molecule made up of three fatty acids joined to one glycerol molecule through a special chemical linkage called an ester. A type of lipid consisting chemically of one molecule of glycerol ...

Robert sauce

Dairy products; Butter

One of the oldest brown sauces, invented in the 17th century by Frenchman Robert Vinot. Made with butter, flour, onions, wine bullion, seasoning, and French mustard. Used with goose, pork, and ...

Clotted cream

Dairy products; Butter

Or clabbered creme. A type of thick cream with a yellowish crust from the English counties of Devon and Cornwall. Clotted cream is an essential ingredient of a cream tea . It contains an average fat ...

Devonshire cream

Dairy products; Butter

Or Devon Cream. A clotted cream produced commercially in Devon, Cornwall, and Somerset England. A thick, rich, yellowish cream with a scalded or cooked flavour that is made by heating unpasteurized ...

Cream puff paste

Dairy products; Butter

Pâte à Choux . Somewhere between a batter and a dough, cream puff paste is made by beating flour and then eggs into boiling water and butter. Once shaped and baked, it is crisp on the outside, almost ...