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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 |
