MEUNIERE BUTTER Meaning and
Definition
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Meunière butter is a classic French culinary preparation used primarily in seafood dishes. It is named after the cooking technique called "à la meunière," which means "in the style of the miller's wife." Meunière butter, also known as "beurre meunière" in French, is a versatile compound butter that enhances the flavor of various dishes.
The preparation of meunière butter involves combining softened unsalted butter with fresh lemon juice and finely chopped parsley. The butter is typically rolled into a log shape and chilled before being sliced and used in cooking. It is commonly used to finish and garnish dishes, particularly fish and shellfish, bringing a rich and tangy flavor to the finished dish.
Meunière butter adds a luscious, velvety texture and a burst of freshness to seafood. When melted, it forms a delicious sauce that beautifully complements the natural flavors of the fish. The lemon juice brings a bright acidity, enhancing the delicate aroma of the seafood. The parsley adds a touch of herbal freshness, adding complexity to the overall flavor profile.
Meunière butter can be used in a variety of recipes, including pan-fried fish, steamed shellfish, or even drizzled over grilled seafood. Its versatility makes it a staple in French cuisine and a favorite among chefs and home cooks alike.
In summary, meunière butter is a classic French compound butter made with butter, lemon juice, and parsley. It adds richness, tanginess, and freshness to seafood dishes, forming a flavorful sauce when melted.
Common Misspellings for MEUNIERE BUTTER
- neuniere butter
- keuniere butter
- jeuniere butter
- mwuniere butter
- msuniere butter
- mduniere butter
- mruniere butter
- m4uniere butter
- m3uniere butter
- meyniere butter
- mehniere butter
- mejniere butter
- meiniere butter
- me8niere butter
- me7niere butter
- meubiere butter
- meumiere butter
- meujiere butter
- meuhiere butter
Etymology of MEUNIERE BUTTER
The word "meunière" comes from French and its literal translation is "miller's wife". In culinary terms, "meunière" refers to a style of cooking in which food is dusted in flour and then sautéed in butter. The dish "sole meunière" is a famous example, where sole fish is coated in flour and cooked in butter to create a brown, nutty, and buttery sauce.
"Meunière butter", also known as "beurre meunière" in French, is a sauce made by combining brown butter, lemon juice, and chopped parsley. It is typically served as a topping for fish and seafood dishes. The name "meunière" is used to describe both the cooking technique and the resulting butter sauce, which is reminiscent of the flavors associated with the traditional family meals of millers' wives.
