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.

See also

Search another word or see beurre-noiron Dictionary | Thesaurus |Spanish
Copyright © 2015, LLC. All rights reserved.
  • Please Login or Sign Up to use the Recent Searches feature