Below are all the glossary terms we have beginning with
Béarnaise Sauce
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Classic French sauce made with a reduction of vinegar, wine, tarragon and shallots and finished with egg yolks and butter. Served with meat, fish, eggs, and vegetables.
Béchamel Sauce
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A term for light white or blond sauces. In its simplest form, white sauce is cream or milk mixed into a white roux (a combination of butter and flour which isn't browned). Also called "white sauce."
Beurre
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(burr) (French) Butter.
Beurre Blanc
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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.
Beurre Manié
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Means "kneaded butter"; it is a paste made of softened butter and flour used to thicken sauces.
Beurre Noir
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(burr-nwahr) (French) Butter cooked to a dark brown.
Beurre Noisette
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(burr-nwah-zet) (French) Butter that tastes like hazelnuts, achieved by melting butter until it turns a golden brown.
Break
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When heating a butter sauce, this is the point when fat solids separate from the rest of a sauce. A broken sauce is not desirable as it detracts from the creamy texture. A butter with lower moisture breaks less.
Butter
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A solid fat made from churning the fat from milk or cream until it solidifies. Unsalted butter is preferred over salted butter because it permits greater leeway in seasoning recipes to taste. Butter will keep, well wrapped, for 1 month in the refrigerator or for up to 6 months in the freezer.
Butter Cakes
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These cakes are made by first creaming butter with sugar to incorporate air. Whole eggs or egg yolks are added and flour is stirred in alternately with the liquid (often milk) at the end. When made with whole eggs, baking powder is often used as the leavener. When only the yolks are added at first, the beaten whites are folded in at the end. Most American layer cakes are butter cake-based.
