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

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...

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

The Petit Beurre, also known as Véritable Petit Beurre (VPB), is a type of shortbread from Nantes, France. The biscuits of the Lefèvre-Utile company are...

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

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...

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...