Our recipes Butter

Butter is a staple ingredient in French cuisine and is often used in sauces to add a rich and creamy texture. Some of the most popular butter sauces in French recipes include beurre blanc, beurre rouge, and beurre noisette.

Beurre blanc, also known as white butter sauce, is a classic French sauce that is typically made with butter, white wine, and shallots. It is often served with fish and seafood dishes, such as poached salmon or scallops. The sauce is light and tangy, and the butter adds a rich and creamy flavor.

Beurre rouge, or red butter sauce, is another popular sauce in French cuisine. It is made with butter, red wine, and shallots, and is typically served with meats such as beef or venison. The red wine adds a bold and rich flavor, while the butter adds a creamy and smooth texture.

Beurre noisette, also known as brown butter sauce, is a simple yet delicious sauce that is made by browning butter in a pan. It is often used to finish dishes such as pasta or vegetables, and adds a nutty and buttery flavor. This sauce is typically used as a finishing touch to a dish, as it can be easily overcooked and turn bitter.

Butter is also used in many other French sauces such as hollandaise, beurre blanc and beurre noir. These sauces are typically made with butter, lemon juice, and egg yolks and are often used to dress vegetables, fish, and meats. French cuisine is known for its rich and flavorful sauces, and butter is an essential ingredient that adds depth and complexity to many dishes.