butter

The flavour of butter comes from “diacetyl”, which can also appear in things like chardonnay and literally make them taste “buttery” - On food and Cooking pg 49

File

Banana bread Beef roast Blanquette de veau Brussel sprout pasta Burger Cauliflower cheese Chicken and mushroom fricassee Chocolate fondant Christmas dinner Cod with pea fricassée Comté gougères Dijon roast Chicken Duck parmentier Eccles cake French onion soup Gratin dauphinois Leftover roast pan pasta Madeline Mashed potato Moules marinière Nigella Nutella cheesecake Oeufs cocotte Onion tarte tatin Pommes Anna Pommes aligot Pommes fondantes Pommes rosti Salmon en croûte Shortcrust pastry Sichuan pork chops with cabbage Smoked salmon whiskey pasta Sole meunière Spring Gnocchi bake Steak Twice cooked cheese soufflés Vichyssoise Welsh cakes asparagus risotto beurre blanc boulangere potatoes bubble and squeak béchemel celeriac cooked in beer celeriac purée chocolate mouse choux cod en papillote cookie doubletree chocolate cookies fancy new potatoes fettuccine Alfredo flapjack fried onion penne pasta gravy hollandaise leek fondant mushroom tagliatelle naan bread omelette pesto polenta raspberry white chocolate blondie rice pudding risotto tomato sauce vichy style carrots Great British menu Quality chop house