Beurre noir

Beurre noir
Sauce
A plate of ray with beurre noir
Place of origin:
French
Main ingredient(s):
liquid butter
Recipes at Wikibooks:
Beurre noir
Media at Wikimedia Commons:
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.

Beurre noir is typically served with eggs, fish, or certain types of vegetables.

See also

• Beurre blanc
• Beurre noisette
• French cuisine

References

v t e Butter Types of butter Bog butter Clarified butter Ghee Manteiga-da-terra Niter kibbeh Smen Dishes featuring butter Butter-based sauces Beurre noir Beurre noisette Café de Paris sauce Compound butter Beurre blanc Beurre à la bourguignonne Other Butter tea Egg butter Butter paraphernalia Butter churn Butter curler Butter knife French butter dish Scotch hands Butter industry Butterfat Chicago Butter and Egg Board Churning Butter manufacturers Land O'Lakes Lurpak Butter in culture Butter sculpture Butter lamb Butter lamp Butter rebellion Buttered cat paradox Paula Deen