Beurre noir

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Beurre noir
Raie au beurre noir.jpg
A plate of ray with beurre noir
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[edit]

References[edit]

  1. ^ 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.