Beurre_noir

Beurre noir

Beurre noir

French butter dish

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.

Quick Facts Type, Place of origin ...

See also

References

  1. [1]
    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.
  2. [2]
    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.
Share this article:

This article uses material from the Wikipedia article Beurre_noir, and is written by contributors. Text is available under a CC BY-SA 4.0 International License; additional terms may apply. Images, videos and audio are available under their respective licenses.