|title=Beurre noisette: Cooking Wiki
|description=Beurre noisette (French: literally, "hazelnut butter" - though the hazelnut refere
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2 KB (235 words) - 21:44, 9 May 2015
#REDIRECT[[Beurre blanc sauce]]
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#REDIRECT[[Beurre manié]]
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|title=Beurre manié: Cooking Wiki
|description=Beurre maniere (French "kneaded butter") is a dough, consisting of equal parts of
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1 KB (180 words) - 15:34, 4 December 2016
|title=Beurre manié, a French recipe
|Image = [[Image:Beurre manié recipe recipe.jpg|thumb|middle|none|alt=Electus]]
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2 KB (245 words) - 08:24, 14 April 2024
|title=Sauce beurre blanc, French recipe
|ImageComment = Purple asparagus in Beurre blanc sauce
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3 KB (335 words) - 15:58, 8 February 2022
|title=Beurre noisette (Thermomix recipe)
|Image = [[Image:Beurre noisette TM recipe.jpg|thumb|middle|none|alt=Electus]]
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3 KB (426 words) - 16:01, 5 March 2022
|title=Beurre blanc sauce: Cooking Wiki
|description=Beurre blanc—literally translated from French as "white butter"—is a rich, hot
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1 KB (199 words) - 15:53, 7 January 2013
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33 bytes (4 words) - 08:05, 10 June 2013
|title=Haricots blancs au beurre maitre d'hotel a French recipe
|Image = [[Image:Haricots blancs au beurre maitre d'hotel recipe.jpg|thumb|middle|none|alt=Electus]]}}
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4 KB (457 words) - 09:27, 21 March 2024
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53 bytes (7 words) - 12:54, 19 March 2012
|title=Beurre d'Isigny (Isigny butter)
|description=Beurre d'Isigny Beurre d'Isigny is an Appellation d'Origine Protégé AOP butter of a natural gold
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2 KB (308 words) - 17:05, 30 January 2017
|title=Beurre d'Ardenne (Ardenne butter)
|description=Beurre d'Ardenne Beurre dArdenne is an Appellation d'Origine Protégée/ Beschermde AOP/BOB Belgian
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4 KB (548 words) - 17:06, 30 January 2017
|title=Beurre des Charentes (Charentes butter)
|description=Beurre des Charentes Beurre des Charentes is an AOC and Appellation d'Origine ProtégéAOP pale-coloure
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2 KB (300 words) - 17:04, 30 January 2017
|title=Beurre rose - Marque Nationale du Grand-Duché de Luxembourg (Luxembourg Rose butt
|description=Beurre rose - Marque Nationale du Grand-Duché de Luxembourg Beurre rose is an Appellation d'Origine ProtégéAOP butter which complies with a.
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2 KB (363 words) - 17:05, 30 January 2017
|title=Beurre manié: Cooking Wiki
|description=Beurre maniere (French "kneaded butter") is a dough, consisting of equal parts of
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1 KB (180 words) - 15:34, 4 December 2016
#REDIRECT[[Beurre manié]]
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26 bytes (3 words) - 12:01, 20 June 2008
#REDIRECT[[Beurre blanc sauce]]
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31 bytes (4 words) - 06:29, 31 January 2009
|title=Beurre blanc sauce: Cooking Wiki
|description=Beurre blanc—literally translated from French as "white butter"—is a rich, hot
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1 KB (199 words) - 15:53, 7 January 2013
#REDIRECT[[Haricots blancs au beurre maitre d'hotel]]
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53 bytes (7 words) - 19:05, 26 May 2009
|title=Beurre des Charentes (Charentes butter)
|description=Beurre des Charentes Beurre des Charentes is an AOC and Appellation d'Origine ProtégéAOP pale-coloure
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2 KB (300 words) - 17:04, 30 January 2017
|title=Beurre noisette: Cooking Wiki
|description=Beurre noisette (French: literally, "hazelnut butter" - though the hazelnut refere
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2 KB (235 words) - 21:44, 9 May 2015
|title=Beurre d'Isigny (Isigny butter)
|description=Beurre d'Isigny Beurre d'Isigny is an Appellation d'Origine Protégé AOP butter of a natural gold
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2 KB (308 words) - 17:05, 30 January 2017
|title=Beurre rose - Marque Nationale du Grand-Duché de Luxembourg (Luxembourg Rose butt
|description=Beurre rose - Marque Nationale du Grand-Duché de Luxembourg Beurre rose is an Appellation d'Origine ProtégéAOP butter which complies with a.
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2 KB (363 words) - 17:05, 30 January 2017
|title=Beurre d'Ardenne (Ardenne butter)
|description=Beurre d'Ardenne Beurre dArdenne is an Appellation d'Origine Protégée/ Beschermde AOP/BOB Belgian
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4 KB (548 words) - 17:06, 30 January 2017
|title=Beurre manié, a French recipe
|Image = [[Image:Beurre manié recipe recipe.jpg|thumb|middle|none|alt=Electus]]
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2 KB (245 words) - 08:24, 14 April 2024
|title=Sauce beurre blanc, French recipe
|ImageComment = Purple asparagus in Beurre blanc sauce
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3 KB (335 words) - 15:58, 8 February 2022
[[Image:Beurre noisette.jpg|thumb|300px|right|Beurre noisette]]
'''For the [[Beurre noisette|beurre noisette]] ([[Brown|brown]] [[Butter|butter]])'''
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5 KB (745 words) - 16:11, 20 March 2024
* '''[[Beurre des Charentes (Charentes butter)]]'''
* '''[[Beurre d'Isigny (Isigny butter)]]'''
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3 KB (487 words) - 12:05, 21 July 2017
|title=Beurre noisette (Thermomix recipe)
|Image = [[Image:Beurre noisette TM recipe.jpg|thumb|middle|none|alt=Electus]]
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3 KB (426 words) - 16:01, 5 March 2022
|title=Haricots blancs au beurre maitre d'hotel a French recipe
|Image = [[Image:Haricots blancs au beurre maitre d'hotel recipe.jpg|thumb|middle|none|alt=Electus]]}}
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4 KB (457 words) - 09:27, 21 March 2024
* Classic warm sauces, such as [[Hollandaise]] and [[beurre blanc]], which require heat to emulsify the mixture but not enough to curdl
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2 KB (329 words) - 16:44, 13 January 2015
...separation of the emulsion by rushing the addition of clarified butter. [[Beurre blanc sauce]], yet another emulsion, was born from an error when making a B
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2 KB (359 words) - 13:43, 11 March 2014
* [[Beurre blanc sauce]] - A rich, hot [[butter]] sauce made with a reduction of [[vin
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3 KB (550 words) - 17:47, 5 December 2022
...ightly charred. They are also nice, [[grilled]] and served with a little [[beurre noisette]].
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4 KB (578 words) - 16:34, 3 July 2020