Beurre Composé is a commonly used term in French cuisine, meaning “compound butter.” This term refers to the technique of enriching and flavoring butter by adding various ingredients.
To make Beurre Composé, the butter is first softened at room temperature and then mixed with different ingredients. These ingredients can include spices, herbs, garlic, lemon juice, shellfish, medicinal herbs, and other aromatic components. These ingredients impart their unique flavors and aromas to the butter, enhancing the depth of flavor in dishes.
Beurre Composé is typically used for sauces, marinades, and accompaniments served with meat and fish dishes. For example, it can be used as a garlic butter sauce served with filet mignon or as lemon and herb-infused butter accompanying grilled sea bass.
While Beurre Composé is a term specific to French cuisine, similar techniques and mixtures are used in various culinary traditions around the world. This method offers a way to enhance flavors and add richness to dishes without limiting the use of butter.
Ingredients (for 250g):
- 225g butter
- 1/2 cup (100ml) lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- greaseproof paper or plastic wrap
Preparation of Beurre Composé:
- Soften the butter by beating it or pounding it without heating it. Whisk it until it becomes fluffy.
- Add the lemon juice, salt, and white pepper, then whisk again.
- Shape the mixture into a desired form and wrap it tightly in greaseproof paper or plastic wrap, creating a uniform and even roll.
- If storing for an extended period, place it in the freezer. For shorter storage, refrigerate.
- Cut and use the butter as needed, using a butter knife or shaping knife.