20 Terms
Contributors in Butter
Butter
beurre blanc
Dairy products; Butter
White butter. A classic sauce that is made of a wine, vinegar and shallot reduction into which chunks of cold butter are whisked until the sauce is thick and smooth.
citric acid
Dairy products; Butter
(2-hydroxypropane-1,2,3-tricarboxylic acid) Present in citrus fruits; used as a flavoring agent in foods; present in cells. An antioxidant used to decrease oxidative rancidity of fat or oil. Inhibits ...
lactic acid
Dairy products; Butter
(2-hydroxypropanoic acid) Found in sour milk and sauerkraut; formed in muscles during exercise.
beurre noisette
Dairy products; Butter
(burr-nwah-zet) (French) Butter that tastes like hazelnuts, achieved by melting butter until it turns a golden brown.
oxalic acid
Dairy products; Butter
(Ethanedioic acid) Present in leaves of some plants such as rhubarb and spinach; used as cleaning agent for rust stains on fabric and porcelain.
maitre d'hotel, a la
Dairy products; Butter
(French) A yellow butter sauce consisting of lemon juice, parsley, salt, pepper, and drawn butter.
