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|Place of origin||French|
|Main ingredients||liquid butter|
|Cookbook: Beurre noir Media: 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. 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.