Butter with white wine, shallot, tarragon and chervil. It can be made with burnet and chives.

Turkish cheese sticks. Gruyère or Emmental cheese melted into béchamel sauce seasoned with cayenne pepper, wrapped in pastry and rolled into quills, breaded and fried.

Maître d'hotel butter or sauce made with meat glaze, tarragon, parsley and unsalted butter.

Compound butters are made from softened butter mixed with aromatics or herbs, or with a flavour complimentary to the central dish with which they will be served. This might, for example, mean mixing it with garlic or tarragon, or with an essence derived from crayfish or lobster. Usually they are pounded, sieved to remove any inedible matter, and then rolled into a sausage shape and chilled. The roll is then sliced. Sometimes the butter is heated as in beurre noisette or beurre noir. There are many such butters. Most are listed under their French name.

Raw, or unpasteurised, cream butter.

Garlic butter

Almond butter. A compound butter made with sweet almonds crushed to a paste with twice their weight in unsalted butter. It is used in baking.

A medium-sized variety of pear. It has golden-russet skin and juicy, slightly acidic flesh which is creamy-white with a pink or yellow tinge.

Anchovy butter. Unsalted butter mashed with anchovy fillets and lemon.