Beurre noir

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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. Some recipes also add a sprig of parsley, which is removed from the hot butter before the acid is added.

Beurre noir is typically served with eggs, fish and certain types of vegetable.

[edit] See also

• Beurre blanc
• Beurre noisette
• French cuisine

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