Beurre noir
| Beurre noir | |
|---|---|
 A plate of ray with beurre noir | |
| Type | Sauce |
| Place of origin | French |
| Main ingredients | liquid butter |
 Cookbook:Beurre noir  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
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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