Beurre (Butter — French Kitchen)
roomboter · butter · mantequilla
Beurre (Butter — French Kitchen): what every chef needs to know
For the working chef, Butter needs no introduction: the absolute cornerstone of French cuisine. No other fat has the same range of uses: cold for mounting sauces, clarified (beurre clarifié) for high-temperature cooking, brown (beurre noisette) for nutty sauces and melted for sautéeing. The quality of the butter determines the quality of every sauce directly. French butter (Brittany AOP, Charentes-Poitou AOP) has a higher fat content (84–86%) and a creamier profile than standard butter. In commercial kitchens, a chef always works with unsalted butter: salt is a flavour element you control yourself. For mounting sauces, cold butter is mandatory — warm butter breaks the emulsion.
Beurre (Butter — French Kitchen): preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
cold botervlokken (2 cm) add to reducte sauce under constant bewegen of the pan
slowly melt and weiproteïnen afscheppen: rookpunt stijgt to 250°C
butter let bruinen to hazelnootgeur, directly of the heat and over lemon uitgieten
shallots-vinegar reduction as basis, cold butter stuk for stuk inmonteren
Beurre (Butter — French Kitchen): HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Beurre (Butter — French Kitchen): global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round. Spring butter (April–May) from cows on fresh grass has a richer aroma due to higher beta-carotene.
Beurre (Butter — French Kitchen): EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Beurre (Butter — French Kitchen)
Why do you use cold butter to mount sauces?
Cold butter pieces melted into a warm reduction form a stable emulsion of water droplets in fat. With warm butter, the fat globules are already melted and the emulsion cannot form: the sauce splits. The gold standard is butter straight from the fridge, in small 2 cm cubes.
What is the difference between beurre clarifié and ghee?
Both are clarified butters from which the whey proteins and lactose have been removed. Beurre clarifié is heated to approximately 70°C (158°F) and the whey proteins are skimmed off. Ghee is heated longer and hotter (110–120°C / 230–248°F) so that the remaining liquid evaporates and the solids lightly caramelise. Ghee therefore has a nuttier, more intense flavour than beurre clarifié.
How long can melted butter sit in a bain-marie during service?
Melted butter in a bain-marie at 60–65°C (140–149°F) is usable for a maximum of 4 hours as sauce butter. After 4 hours, the risk of oxidation and flavour change is significant. For beurre blanc and béarnaise: always prepare to order. Never reheat a previously made hot sauce: structure and flavour are irreversibly lost.
At what temperature should you store Beurre (Butter — French Kitchen)?
Store Beurre (Butter — French Kitchen) at 0°C to +5°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Beurre (Butter — French Kitchen) professionally?
The primary professional technique for Beurre (Butter — French Kitchen) is Monter au beurre at Max 60°C for 1-2 minuten. Always verify core temperature with a calibrated probe thermometer.
Does Beurre (Butter — French Kitchen) contain allergens?
Beurre (Butter — French Kitchen) contains: Milk. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
