"Marseilles butter." Olive oil.

Butter heated until it turns brown, like beurre noisette, and then diluted with a little lemon juice and flavoured with parsley. It is served hot as a sauce.

To finish a dish by adding butter at the very last minute to provide a sheen.

Butter softened and beaten with herbs, capers, gherkins (US: dill pickles) and garlic, with chopped anchovies, hard boiled egg and watercress. It is served with fish of cold dishes.

Butter creamed in an earthenware container and carefully mixed with lemon juice and water. It is used as a garnish for fish and Vichy carrots.

Beurre blanc with double cream (US: heavy cream) added.

"Black butter." Butter heated until it is dark brown, with a few drops of vinegar and sometimes capers added, served hot as a sauce, especially with skate and brains.

"Nut butter." Butter heated to a light brown nut colour and served hot as a sauce.

Unsalted butter

"Piedmont butter." Softened, unsalted butter mixed with grated Parmesan, lemon zest and nutmeg.