Compound butter

<h2 id="see-also">See also</h2>
<ul><li><a href="/facts/Beurre_mani%25C3%25A9/DdBkbAU9">Beurre manié</a>, butter kneaded with flour, used as a thickener in cooking</li>
<li>Cannabis butter or <a href="/facts/Cannabutter/I1Gq8qW3">cannabutter</a>, butter blended with cannabis and water, generally used in baking.</li>
<li><a href="/facts/Egg_butter/Kg0zdml9">Egg butter</a></li></ul>

<h2 id="external-links">External links</h2>
<ul><li> Media related to Compound butters at Wikimedia Commons</li></ul>

<h2 id="references">References</h2>

<ol>
<li id="fn:1">Auguste Escoffier (1903), Le Guide culinaire, Editions Flammarion <a href="/wiki/Auguste_Escoffier" target="_blank">/wiki/Auguste_Escoffier</a> <a href="#fnref:1" class="footnote-back-ref">↩</a></li>
<li id="fn:2">Julia Child (1961), Mastering the Art of French Cooking, Alfred A. Knopf <a href="/wiki/Julia_Child" target="_blank">/wiki/Julia_Child</a> <a href="#fnref:2" class="footnote-back-ref">↩</a></li>
<li id="fn:3">Larousse Gastronomique (1961), Crown Publishers(Translated from the French, Librairie Larousse, Paris (1938)) <a href="/wiki/Larousse_Gastronomique" target="_blank">/wiki/Larousse_Gastronomique</a> <a href="#fnref:3" class="footnote-back-ref">↩</a></li>
<li id="fn:4">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. <a href="0375413405" target="_blank">0375413405</a> <a href="#fnref:4" class="footnote-back-ref">↩</a></li>
<li id="fn:5">"Compound Butter Recipes". Saveur. Archived from the original on August 7, 2024. Retrieved April 4, 2025. <a href="https://www.saveur.com/compound-butter-recipes/" target="_blank">https://www.saveur.com/compound-butter-recipes/</a> <a href="#fnref:5" class="footnote-back-ref">↩</a></li>
<li id="fn:6">"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. <a href="https://www.sandiegouniontribune.com/2017/05/30/compound-butters-flex-their-flavor-superpowers/" target="_blank">https://www.sandiegouniontribune.com/2017/05/30/compound-butters-flex-their-flavor-superpowers/</a> <a href="#fnref:6" class="footnote-back-ref">↩</a></li>
<li id="fn:7">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. <a href="0375413405" target="_blank">0375413405</a> <a href="#fnref:7" class="footnote-back-ref">↩</a></li>
<li id="fn:8">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. <a href="0375413405" target="_blank">0375413405</a> <a href="#fnref:8" class="footnote-back-ref">↩</a></li>
<li id="fn:9">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. <a href="0375413405" target="_blank">0375413405</a> <a href="#fnref:9" class="footnote-back-ref">↩</a></li>
<li id="fn:10">Escoffier, Auguste (1969). The Escoffier Cook Book. New York: Crown Publishers, Inc (published 1975). p. 56. ISBN 0517506629. <a href="0517506629" target="_blank">0517506629</a> <a href="#fnref:10" class="footnote-back-ref">↩</a></li>
<li id="fn:11">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. <a href="0375413405" target="_blank">0375413405</a> <a href="#fnref:11" class="footnote-back-ref">↩</a></li>
<li id="fn:12">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. <a href="0375413405" target="_blank">0375413405</a> <a href="#fnref:12" class="footnote-back-ref">↩</a></li>
<li id="fn:13">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. <a href="0375413405" target="_blank">0375413405</a> <a href="#fnref:13" class="footnote-back-ref">↩</a></li>
<li id="fn:14">"'Deconstructed' Compound Butter". Saveur. Archived from the original on August 3, 2024. Retrieved March 19, 2025. <a href="https://www.saveur.com/article/Recipes/Deconstructed-Compound-Butter/" target="_blank">https://www.saveur.com/article/Recipes/Deconstructed-Compound-Butter/</a> <a href="#fnref:14" class="footnote-back-ref">↩</a></li>
<li id="fn:15">"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. <a href="https://www.177milkstreet.com/2019/02/how-to-make-compound-butter" target="_blank">https://www.177milkstreet.com/2019/02/how-to-make-compound-butter</a> <a href="#fnref:15" class="footnote-back-ref">↩</a></li>
<li id="fn:16">"Truffle Butter". Saveur. Archived from the original on October 6, 2024. Retrieved April 4, 2025. <a href="https://www.saveur.com/article/recipes/truffle-butter/" target="_blank">https://www.saveur.com/article/recipes/truffle-butter/</a> <a href="#fnref:16" class="footnote-back-ref">↩</a></li>
<li id="fn:17">Clark, Melissa (June 1, 2022). "Worcestershire Butter". The New York Times - Cooking. Archived from the original on March 1, 2024. Retrieved March 19, 2025. <a href="https://cooking.nytimes.com/recipes/1020326-worcestershire-butter" target="_blank">https://cooking.nytimes.com/recipes/1020326-worcestershire-butter</a> <a href="#fnref:17" class="footnote-back-ref">↩</a></li>
</ol>

Compound butter open-in-new

Compound butter