Compound Butters

The term compound butter can apply to a variety of preparations:

	Butter cooked to different degrees
	Simple compound butter, which is butter with one or more substances added
	Complex Compound, such as crustacean butter, when the butter is used to extract the flavor from various shellfish or products.
	Hot Compound butter, which are used as sauces, for example Beurre blanc or lemon butter.
	Butter sauces utilizing cream, a modern technique used to allow the service of a butter sauce at a higher temperature.

The use of compound butters in the kitchen has diminished in the recent past, but we are beginning to see a resurgence lead by the shell fish compound butters