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. It is typically served with eggs, fish, or certain types of vegetables.

Beurre noir

A plate of skate with beurre noir
Type	Sauce
Place of origin	French
Main ingredients	liquid butter
Cookbook: Beurre noir

See also

• Beurre blanc
• Beurre noisette
• French cuisine
• List of sauces

References

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.