Difference between revisions of "Beurre noir"
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Latest revision as of 18:36, 13 October 2010
File:Raie au beurre noir.jpg
A plate of ray with 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.
See also
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