This article needs additional citations for verification. (August 2017) |
Beurre noir (French pronunciation: [bœʁ nwaʁ]; French: black butter) is melted butter that is cooked over low heat until the milk solids turn a very dark brown.[1] As soon as this happens, acid is carefully added to the hot butter, usually lemon juice or a type of vinegar.[2] 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 |
See also
editReferences
edit- ↑ Escoffier, Auguste (1903). Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier, avec la collaboration de MM. Philéas Gilbert, E. Fétu, A. Suzanne, B. Reboul, Ch. Dietrich, A. Caillat, etc.,... (in French). au bureau de "l'Art culinaire". p. 210.
- ↑ 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.
