8 Terms
Contributors in Butter
Butter
pasteurized
Dairy products; Butter
A term describing milk that has been heat treated to destroy bacteria.
white sauce
Dairy products; Butter
A term for light white or blond sauces. In its simplest form, white sauce is cream or milk mixed into a white roux (a combination of butter and flour which isn't browned). This basic French sauce is ...
sauce
Dairy products; Butter
A thickened and flavored liquid that is created to enhance the flavor of the food that it accompanies. In the days before refrigeration, sauces were used to disguise the taste of foods that were ...
phospholipid
Dairy products; Butter
A type of lipid characterized chemically by glycerol combined with two fatty acids; phosphoric acid, and a nitrogen-containing base, for example, lecithin
newburg sauce
Dairy products; Butter
A very rich sauce of butter, cream egg yolks, sherry, and seasonings used over cooked shellfish such as lobster, crab or shrimp. It was created by a chef of the once famous Delmonico Restaurant in ...
alfredo sauce
Dairy products; Butter
A white creamy sauce composed of butter, cream, and eggs used in Italian cooking.
oils
Dairy products; Butter
Aggregates of unsaturated fats or a mixture of saturated and unsaturated fats that cannot form closely-packed structures due to unsaturation. The decrease in interactions is caused by the `kinks' in ...
