Beurre noir
From Wikipedia, the free encyclopedia
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.
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[edit] 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. http://books.google.com/?id=332kK4Ek3YoC&printsec=frontcover&dq=editions:trisJ2TwMWoC#v=onepage&q=beurre%20noir&f=false.
