COOKING GLOSSARY

A dictionary of culinary terms

Arroser

Definition:

Arroser is a French verb meaning “to baste”. It is a finishing technique involving the spooning of melted butter or fat over a piece of protein in the last 1–2 minutes of cooking. Often times, an herb is added to the butter/fat (e.g. thyme) in order to incorporate aromatics into the food.

Share this post

Share on facebook
Share on twitter
Share on pinterest
Share on email