Below are all the glossary terms we have beginning with
Aging
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Holding cream at appropriately cool temperatures to crystallize the butterfat globules, ensuring proper churning and texture of the butter.
Alfredo Sauce
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A thick, creamy white sauce composed of butter, cream, and eggs used in Italian cuisine.
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.
