Beurre noir
Beurre noir (French: black butter) is melted butter that is cooked over low heat until the milk solids turn a very dark brown. As soon as this happens, acid is carefully added to the hot butter, usually lemon juice or a type of vinegar.[1] Some recipes also add a sprig of parsley, which is removed from the hot butter before the acid is added. It is typically served with eggs, fish, or certain types of vegetables.
 A plate of skate with beurre noir | |
| Type | Sauce |
|---|---|
| Place of origin | French |
| Main ingredients | liquid butter |
References
- Julia Child, Louisette Bertholle & Simone Beck (2001). Mastering the Art of French Cooking, Vol. 1. Alfred A. Knopf. pp. 98–99. ISBN 0-375-41340-5.
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