Beurre noir

Beurre noir

[bur nwahr; Fr. bœr nwar]
Beurre noir (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 and certain types of vegetable.

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