 | This article needs additional citations for
verification. (August 2017) |
 A plate of
skate with beurre noir | |
| Type | Sauce |
|---|---|
| Place of origin | French |
| Main ingredients | liquid butter |
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.
See also
References
- ^ Escoffier, Auguste (1903). Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier, avec la collaboration de MM. Philéas Gilbert, E. Fétu, A. Suzanne, B. Reboul, Ch. Dietrich, A. Caillat, etc.,... (in French). au bureau de "l'Art culinaire". p. 210.
- ^ 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.
| Types of butter | .JPG) | ||||||
|---|---|---|---|---|---|---|---|
| Dishes featuring butter |
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| Butter paraphernalia | |||||||
| Butter industry |
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| Butter in culture | |||||||
| Miscellaneous | |||||||
| This article needs additional citations for
verification. (August 2017) |
|
A plate of
skate with beurre noir | |
| Type | Sauce |
|---|---|
| Place of origin | French |
| Main ingredients | liquid butter |
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.
See also
References
- ^ Escoffier, Auguste (1903). Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier, avec la collaboration de MM. Philéas Gilbert, E. Fétu, A. Suzanne, B. Reboul, Ch. Dietrich, A. Caillat, etc.,... (in French). au bureau de "l'Art culinaire". p. 210.
- ^ 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.
| Types of butter | | ||||||
|---|---|---|---|---|---|---|---|
| Dishes featuring butter |
| ||||||
| Butter paraphernalia | |||||||
| Butter industry |
| ||||||
| Butter in culture | |||||||
| Miscellaneous | |||||||