Compound butter
Buteluuji kuuɓtidinɗi (e Farayse: beurre composé, pl. beurres composés) ko ɓuuɓri e geɗe goɗɗe kuutorteeɗe ngam ɓuuɓnude, e mbaadi nanndundi e ɓuuɓri.[1][2][3] Butteruuji compoññe ina njogii nafooje keewɗe. Wonande ñaamdu ngulndu, ɓuuɓri ɓuuɓri ɓuuɓri ina waɗee e dow kosam walla liɗɗi coofɗi hade mum neldude ɗum e taabal. Kosam, liɗɗi, walla ɓuuɓri ina mbaawi baseede e majji tawa ina defa e nder lowre. Buteluuji kuuɓtodinɗi ina mbaawi ɓeydeede ngam alɗude e suukara hade mum en ñamleede. Butteruuji ɓuuɓɗi kono ɓuuɓɗi ina kuutoree e saakuuji paaspooruuji ngam waɗde paabi ngam ñaamde e ñameele cooyɗe.[4]
Butter composé ɓuri hoybude e waɗde ko soseeji, ɓeyda ɓuuɓri e kosam ɓuuɓɗam walla ɓuuɓɗam, leɗɗe walla ɓuuɓri mburu. Garlic walla leɗɗe kese ko geɗe kiiɗɗe. Butteruuji ɗi ngalaa aadaaji ina mbaɗee e ɓeydude heen geɗe ɗe ngonaa aadaaji.[5] Butel kuuɓtodinɗo ina waawi waɗeede e fiyde geɗe ɓeydooje, ko wayi no leɗɗe, ɓuuɓri walla ndiyam ɓuuɓɗam, e nder butel. Ina heewi waɗteede kadi, ɓuuɓnee hade mum ɓuuɓneede e dow kosam e leɗɗe, huutoree no ɓuuɓri nii, walla huutoree ngam timminde sosiyeteeji.
Butter sweet cream Amerik ina jogii ɓuuɓri neutral, ina ɓuuɓta no feewi. Butter pinal Oropnaaɓe e Irlande ina njogii ɓuuɓri seeɗa ummoraade e pine guurɗe ɓeydaaɗe e kiri hade mum en ɓuuɓde. Ko ɓuri heewde e kosam-fat e nder ɓuuɓri pinal ina jogii ɓuuɓri ɓurndi alɗude, ɓuuɓri ɓurndi ɓuuɓde e ɓuuɓde seeɗa seeɗa. Butter composé peewnaaɗo e butter pinal maa jogo ɓuuɓri ɓurndi tiiɗde e jogaade mbaadi mum ko juuti so waɗtaama e ñaamdu ngulndu.[6]
Ko Beurres winndi heen ko :
Beurre d’auchois – ɓuuɓri anchois
Beurre Bercy – ɓuuɓri ɓuuɓri e mburu daneejo
Beurre à la bourgignonne – kosam laay e persil
Beurre au citron – ko ɓuuɓri limoŋ
Beurre d'eskargot
Beurre d'échalote – kosam ɗam[7]
Beurre d'estragon – kosam estragon
Beurre de huɗo laaɓngo
Beurre maitre d’hotel – ko ɓuuɓri e ɓuuɓri limoŋ
Beurre de moutarde – kosam ɓuuɓɗam
Kafe de Pari butel
Butter Compound Deconstructed – ɓuuɓri ɓuuɓndi ina ɓuuɓnee tawa ina ɓuuɓnee e kosam[8]
Butel laay
Miso butter – pecce potɗe miso daneejo walla boɗeejo ɓuuɓɗo e butter softuɗo mo alaa lamɗam, ginger ɓuuɓɗo ko cuɓaaɗo[9]
Nebam truffe[10]
Butel Worcestershire – butel e ɓuuɓri Worcestershire, thyme e laay
Ƴeew kadi
[taƴto | taƴto ɗaɗi wiki]- Beurre manié, butter kneaded with flour, used as a thickener in cooking
- Cannabis butter or cannabutter, butter blended with cannabis and water, generally used in baking.
- Egg butter
Tuugnorgal
[taƴto | taƴto ɗaɗi wiki]- ↑ Auguste Escoffier (1903), Le Guide culinaire, Editions Flammarion
- ↑ Julia Child (1961), Mastering the Art of French Cooking, Alfred A. Knopf
- ↑ Larousse Gastronomique (1961), Crown Publishers (Translated from the French, Librairie Larousse, Paris (1938))
- ↑ "Compound Butter Recipes". Saveur. Archived from the original on August 7, 2024. Retrieved April 4, 2025.
- ↑ "Compound butters flex their flavor superpowers". The San Diego Union-Tribune. May 30, 2017. Archived from the original on April 9, 2025. Retrieved April 9, 2025.
- ↑ Child, Julia; Bertholle, Louisette; Beck, Simone (2004). Mastering the Art of French Cooking (4th ed.). New York: Alfred A. Knopf. pp. 99–103. ISBN 0375413405.
- ↑ "'Deconstructed' Compound Butter". Saveur. Archived from the original on August 3, 2024. Retrieved March 19, 2025.
- ↑ "Make Compound Butter Your Go-To Move". Christopher Kimball's Milk Street. February 25, 2019. Archived from the original on February 26, 2024. Retrieved March 19, 2025.
- ↑ "Truffle Butter". Saveur. Archived from the original on October 6, 2024. Retrieved April 4, 2025.
- ↑ Clark, Melissa (June 1, 2022). "Worcestershire Butter". The New York Times - Cooking. Archived from the original on March 1, 2024. Retrieved March 19, 2025.