beurrée

Beurrée is a French culinary term that literally translates to "buttered." In a culinary context, it often describes a preparation method where a dish, most commonly vegetables, is cooked or finished in butter. This technique aims to add richness, flavor, and a glossy sheen to the food. For example, carrots might be blanched and then briefly sautéed in butter, a process referred to as carrots beurrée. This simple application of butter enhances the natural sweetness of the vegetables and provides a luxurious texture.

Beyond vegetables, the term beurrée can also be applied to other ingredients. It might indicate a sauce that has had butter whisked in to emulsify and enrich it, a process known as monter au beurre. In the context of pastries, beurrée can refer to the buttery layers within a puff pastry or a dough that is particularly rich in butter. The primary goal of any beurrée preparation is to leverage the desirable qualities of butter to elevate the taste and mouthfeel of the dish.