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Beurre fondue

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From Wikipedia, the free encyclopedia

Food prepared by melting butter in water

Beurre fondue (French pronunciation:[bœʁfɔ̃dy]) is a food prepared by melting butter in water.^[1] The preparation serves to maintain the butter as anemulsified and creamy concoction.^[1] Beurre fondue is used by chefs because it has a lesser feel of greasiness on the palate, and the sauce is also easy for chefs to use compared to whole butter.^[1] Its uses are myriad, such as for braising and basting meats, poaching seafood such as lobster, cooking vegetables, and adding flavor to various foods and dishes.^[1]^[2]^[3]^[4]

References

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^^a ^b ^c ^dColicchio, T. (2012).Think Like a Chef. Potter/TenSpeed/Harmony. pp. pt105–.ISBN 978-0-7704-3389-5.
^Flinn, C. (2009).Fresh Canadian Bistro: Top Canadian Chefs Share Their Favourite Recipes. Formac Publishing Company Limited. p. 50.ISBN 978-0-88780-853-1.
^Beaulieu, L.; Weems, A. (2014).Providence & Rhode Island Chef's Table: Extraordinary Recipes from the Ocean State. Chef's Table. Lyons Press. p. 136.ISBN 978-1-4930-1061-5.
^"Butter Poached Lobster, Muscade de Provence Ravioli, Truffle Butter Sauce".Food Network. Accessed March 2017.

External links

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Beurre Fondue Instead of Clarified Butter.Chowhound.

Butter

Types of butter

Dishes featuring butter

Butter-based sauces	Beurre blanc Beurre fondue Beurre monté Beurre noir Beurre noisette Café de Paris sauce
Compound butter	Beurre maître d'hôtel Truffle butter Garlic butter
Other	Butter cookie Butter tea Deep-fried butter Egg butter Fettuccine Alfredo List of butter dishes