Beurre fondue
Food prepared by melting butter in water
From Wikipedia, the free encyclopedia
Beurre fondue (French pronunciation: [bœʁ fɔ̃dy]) is a food prepared by melting butter in water.[1] The preparation serves to maintain the butter as an emulsified and creamy concoction.[1] Beurre fondue is used by chefs because it has a lesser feel of greasiness on the palate, and the sauce is also easy for chefs to use compared to whole butter.[1] Its uses are myriad, such as for braising and basting meats, poaching seafood such as lobster, cooking vegetables, and adding flavor to various foods and dishes.[1][2][3][4]
