Fish topped with a beurre fondue

Beurre fondue is a food prepared by melting butter in water.[1] The preparation serves to maintain the butter as an emulsified 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]

See also

References

  1. 1 2 3 4 Colicchio, T. (2012). Think Like a Chef. Potter/TenSpeed/Harmony. pp. pt105–. ISBN 978-0-7704-3389-5.
  2. ↑ 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.
  3. ↑ 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.
  4. ↑ "Butter Poached Lobster, Muscade de Provence Ravioli, Truffle Butter Sauce". Food Network. Accessed March 2017.
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