Which term describes a mixture of raw butter and flavoring ingredients used to finish meats and sauces?

Which term describes a mixture of raw butter and flavoring ingredients used to finish meats and sauces?

• A. Roux
• B. Beurre Manie
• C. Compound Butter
• D. Liaison

Answer: (C)

The idea is using a flavored fat to finish dishes, letting the fat melt over hot meat or into a finished sauce to deposit aroma and richness. This is done by blending softened butter with flavorings such as herbs, garlic, citrus zest, or spices, then shaping and chilling it. When you plate or finish a dish, a slice or dollop of this flavored butter melts on contact, distributing flavor evenly and giving a glossy finish. This specific term is compound butter. Roux, by contrast, is a thickening mixture of fat and flour used to thicken sauces and soups, not to finish with added aromatics. Beurre manié is butter kneaded with flour used to thicken sauces quickly, rather than to finish with pure flavor components. Liaison is a mixture of egg yolk and cream used to enrich and lightly thicken sauces.

The idea is using a flavored fat to finish dishes, letting the fat melt over hot meat or into a finished sauce to deposit aroma and richness. This is done by blending softened butter with flavorings such as herbs, garlic, citrus zest, or spices, then shaping and chilling it. When you plate or finish a dish, a slice or dollop of this flavored butter melts on contact, distributing flavor evenly and giving a glossy finish. This specific term is compound butter.

Roux, by contrast, is a thickening mixture of fat and flour used to thicken sauces and soups, not to finish with added aromatics. Beurre manié is butter kneaded with flour used to thicken sauces quickly, rather than to finish with pure flavor components. Liaison is a mixture of egg yolk and cream used to enrich and lightly thicken sauces.