BEURRE

Meaning of BEURRE in English

(burr) (French) Butter.

English dictionary of cooking and food terms. Английский словарь терминов приготовления и условий питания. 2012

BEURRE — ˈbər noun ( -s ) Etymology: French, from Latin butyrum — more at butter : butter — usually used in …
Webster's New International English Dictionary
BEURRE — (n.) A beurre (or buttery) pear, one with the meat soft and melting; -- used with a distinguishing word; as, …
Английский словарь Webster
BEURRE — ( n. ) A beurre (or buttery) pear, one with the meat soft and melting; -- used with a distinguishing …
Webster's Revised Unabridged English Dictionary
BEURRE — noun a beurre (or buttery) pear, one with the meat soft and melting; used with a distinguishing word; as, …
Webster English vocab
BEURRE — beurre blanc beurre manie beurre manié beurre noir
Merriam Webster Collegiate English Dictionary
BEURRE NOIR — noun Etymology: French, literally, black butter Date: 1830 butter heated until brown or black and often flavored with vinegar or …
Толковый словарь английского языка - Merriam Webster
BEURRE MANIÉ — noun Etymology: French, literally, handled butter Date: 1939 flour and butter kneaded together used as a thickener in sauces
Толковый словарь английского языка - Merriam Webster
BEURRE BLANC — noun Etymology: French, literally, white butter Date: 1931 a seasoned butter sauce (as for fish) flavored with white wine, shallots, …
Толковый словарь английского языка - Merriam Webster
BEURRE MANIÉ — ˈbərmänˈyā noun Etymology: French, literally, handled butter : flour and butter kneaded together and used as a thickener in sauces
Webster's New International English Dictionary
BEURRE BLANC — ˈbərˈbläⁿ noun Etymology: French, literally, white butter : a sauce made from a base of wine, vinegar, or lemon juice …
Webster's New International English Dictionary
BEURRE NOIR — ˌbərn(ə)ˈwär noun ( plural beurres noirs -är(z)) Etymology: French, literally, black butter : butter browned and seasoned with vinegar and …
Webster's New International English Dictionary
PETIT BEURRE — /peuh tee buerdd"/ , pl. petits beurre /peuh tee buerdd"/ . French Cookery. a small, usually oblong butter cookie. [ …
Random House Webster's Unabridged English Dictionary
BEURRE NOISETTE — /berr" nwah zet"/ ; Fr. /buerdd nwann zet"/ , French Cookery. a sauce of butter cooked until golden or nut …
Random House Webster's Unabridged English Dictionary
BEURRE NOIR — /berr" nwahr"/ ; Fr. /buerdd nwannrdd"/ , French Cookery. a sauce of darkly browned butter, sometimes flavored with herbs, vinegar, …
Random House Webster's Unabridged English Dictionary
BEURRE MANIÉ — /berr" mahn yay"/ ; Fr. /buerdd mann nyay"/ , French Cookery. butterpaste. [ 1935-40; ]
Random House Webster's Unabridged English Dictionary
BEURRE FONDU — /berr" fon dooh"/ ; Fr. /buerdd fawonn dyuu"/ , French Cookery. melted butter. [ ]
Random House Webster's Unabridged English Dictionary
BEURRE BLANC — /berr" blahngk"/ ; Fr. /buerdd blahonn"/ , French Cookery. a reduction sauce of wine vinegar and shallots, cooked with butter …
Random House Webster's Unabridged English Dictionary
BEURRE NOIR — [beurre noir] n [F, lit., black butter] (1856): butter heated until brown or black and often flavored with vinegar or …
Merriam-Webster English vocab
BEURRE MANIE — [beurre ma.nie] n [F, lit., handled butter] (1939): flour and butter kneaded together used as a thickener in sauces
Merriam-Webster English vocab
BEURRE BLANC — [beurre blanc] n [F, lit., white butter] (1931): a hot butter sauce (as for fish) flavored with vinegar or lemon …
Merriam-Webster English vocab
ROUX — noun (plural ~) Etymology: French, from beurre ~ brown butter Date: 1813 a cooked mixture of flour and fat used …
Толковый словарь английского языка - Merriam Webster
BOSC — noun Etymology: short for Beurré ~, from French, from beurré, any of various soft-fleshed pear varieties + bosc, perhaps from …
Толковый словарь английского языка - Merriam Webster
PEAR — Any of several species of trees of the genus Pyrus , especially P. communis , of the rose family, which …
Английский словарь Британика
ROUX — ˈrü noun ( plural roux ˈrü(z)) Etymology: French, from ( beurre ) roux browned butter, from roux reddish brown, russet, …
Webster's New International English Dictionary
ROUX — /rooh/ , n. a cooked mixture of butter or other fat and flour used to thicken sauces, soups, etc. [ …
Random House Webster's Unabridged English Dictionary
KNEADED BUTTER. — See beurre manié .
Random House Webster's Unabridged English Dictionary
BROWN BUTTER. — See beurre noir .
Random House Webster's Unabridged English Dictionary
BLACK BUTTER. — See beurre noir . [ 1800-10 ]
Random House Webster's Unabridged English Dictionary
BOSC — noun Etymology: short for Beurré Bosc, from French, from beurré, any of various soft-fleshed pear varieties + bosc, perhaps from …
Merriam-Webster's Collegiate English vocabulary
SAUCE — liquid or semiliquid mixture that is added to a food as it cooks or that is served with it. Sauces …
Britannica English vocabulary
PEAR — any of several species of the genus Pyrus, especially Pyrus communis, of the rose family (Rosaceae), which is one of …
Britannica English vocabulary
PEAR — n. Any of several species of trees of the genus Pyrus , especially P. communis , of the rose family, …
Britannica Concise Encyclopedia

English Dictionary Of Cooking And Food Terms

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