Which is the term for a mixture of raw butter and various flavoring ingredients, used to finish grilled or broiled meats, fish, poultry, game, pastas, and sauces?

Which is the term for a mixture of raw butter and various flavoring ingredients, used to finish grilled or broiled meats, fish, poultry, game, pastas, and sauces?

• A. Compound Butter
• B. Coulis
• C. Salsa
• D. Blond Roux

Answer: (A)

Compound butter is a soft mixture of unsalted butter and flavoring ingredients like chopped herbs, garlic, citrus zest, spices, and other aromatics used to finish grilled or broiled meats, fish, poultry, game, pastas, and sauces. Because it’s added at the end, it melts over the hot surface, delivering aroma, a glossy finish, and rich flavor without overpowering the dish. It’s typically made by softening butter, folding in the chosen flavorings, shaping into a log, chilling, and then slicing discs to lay on hot food so the remaining heat helps carry the flavors. This differs from a coulis, a smooth fruit or vegetable puree used as a sauce; a salsa, a fresh, often chunky mix; and a blond roux, which is flour cooked in fat to thicken sauces and soups, not used as a finishing butter.

Compound butter is a soft mixture of unsalted butter and flavoring ingredients like chopped herbs, garlic, citrus zest, spices, and other aromatics used to finish grilled or broiled meats, fish, poultry, game, pastas, and sauces. Because it’s added at the end, it melts over the hot surface, delivering aroma, a glossy finish, and rich flavor without overpowering the dish. It’s typically made by softening butter, folding in the chosen flavorings, shaping into a log, chilling, and then slicing discs to lay on hot food so the remaining heat helps carry the flavors. This differs from a coulis, a smooth fruit or vegetable puree used as a sauce; a salsa, a fresh, often chunky mix; and a blond roux, which is flour cooked in fat to thicken sauces and soups, not used as a finishing butter.