Beurre blanc (French pronunciation: [bœʁ blɑ̃]; "white butter" in French) or Beurre Nantais (French pronunciation: [bœʁ nɑ̃tɛ]) is a warm emulsified butter...

A jambon-beurre (French for 'ham-butter'; pronounced [ʒɑ̃bɔ̃ bœʁ]), also known as a parisien, is a French ham sandwich made of a fresh baguette sliced...

The Beurré Bosc was cultivated first in Belgium or France. The name Bosc is given after a French horticulturist named Louis Bosc, and "Beurré" means...

Beurre monté (French pronunciation: [bœʁ mɔ̃te], lit. 'mounted butter') refers to melted butter that remains emulsified, even at temperatures higher than...

Beurre manié (French "kneaded butter") is a paste, consisting of equal parts by volume of soft butter and flour, used to thicken soups and sauces. By kneading...

The Petit Beurre, or Véritable Petit Beurre, also known under the initials VPB, is a type of shortbread from Nantes, that is best known in France in general...

Beurre noisette (French pronunciation: [bœʁ nwazɛt], literally: hazelnut butter, loosely: brown butter) is a type of warm sauce used in French cuisine...

beurre ("black butter" in Jèrriais) is a type of apple butter, a preserve of apples, that is part of the cuisine and culture of Jersey. Nièr beurre is...

Compound butters (French: beurre composé, pl. beurres composés) are mixtures of butter and other ingredients used as a flavoring, in a fashion similar...

Beurre maître d'hôtel (French pronunciation: [bœʁ mɛtʁ dotɛl]), also referred to as maître d'hôtel butter, is a type of compound butter (French: "beurre...

Beurre noir (French pronunciation: [bœʁ nwaʁ]; French: black butter) is melted butter that is cooked over low heat until the milk solids turn a very dark...

Canada, and Williams elsewhere) 34% Beurré d'Anjou (France, a winter pear commonly called just d'Anjou) 10% Beurré Bosc (France, also known as Kaiser Alexander...

The D'Anjou pear, sometimes referred to as the Beurré d'Anjou or simply Anjou, is a short-necked cultivar of European pear. The variety was originally...

Beurre fondue (French pronunciation: [bœʁ fɔ̃dy]) is a food prepared by melting butter in water. The preparation serves to maintain the butter as an emulsified...

include: Beurre d'Ardenne, from Belgium Beurre d'Isigny, from France Beurre Charentes-Poitou (Which also includes: Beurre des Charentes and Beurre des Deux-Sèvres...

Beurre d'Isigny (French pronunciation: [bœʁ diziɲi]; lit. 'Butter of Isigny') is a type of cow's milk butter made in the Veys Bay area and the valleys...

the Royal Horticultural Society's Award of Garden Merit: 'Beth' 'Beurré Hardy' 'Beurré Superfin' 'Concorde' 'Conference' 'Doyenné du Comice' 'Joséphine...

Beurre d’Ardenne (French pronunciation: [bœʁ daʁdɛn]; lit. 'Butter of Ardenne') is a type of butter made in the Ardenne of Belgium from cow's milk. As...

Garlic butter, also known as beurre à la bourguignonne, is a compound butter used as a flavoring for many dishes or as a condiment. It is composed of butter...

L'Assiette au Beurre (literally The Butter Plate, and roughly translating to the English expression pork barrel) was an illustrated French weekly satirical...

Beurre Rose is a cultured milk butter produced in Luxembourg under the Marque Nationale of the Grand Duchy of Luxembourg. It is sometimes consumed as a...

Buttercream, also referred to as butter icing or butter frosting, is used for either filling, coating or decorating cakes. The main ingredients are butter...

eating purposes. Food portal Alexander Lukas Black Worcester Bosc Conference Beurré D'Anjou Forelle European Pear Le Conte Pêra Rocha Pyrus pyrifolia Pyrus...

Beurre, œuf, fromage (butter, egg, cheese; BOF) is an old French acronym by the food trade from the central food halls of Les Halles to creamery retailers...

Pot au Beurre may refer to: Rivière Pot au Beurre (île d'Orléans), a tributary of the Saint Lawrence River in Saint-Pierre-de-l'Île-d'Orléans, Capitale-Nationale...

for audiovisual] Véronique MARTINACHE (30 November 2009). "La France du beurre et celle de l'huile d'olive maintiennent leurs positions" [France butter...

Le Beurre et l'argent du beurre is a 2007 documentary film directed by Alidou Badini and Philippe Baqué. The title, which translates to "Butter and the...

Orris oil (orris butter or Beurre d'Iris) is an essential oil derived from irises, particularly Iris germanica. It is sometimes used as a flavoring agent...

The Best Butter (French: Au bon beurre) is a 1952 novel by the French writer Jean Dutourd. It was published in the United Kingdom as The Milky Way. It...

(pronounced [kʁɛp syzɛt]) is a French dessert consisting of crêpes with beurre Suzette (pronounced [bœʁ syzɛt]), a sauce of caramelized sugar and butter...