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Beurre noir

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French butter dish

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Beurre noir
A plate ofskate withbeurre noir
Type	Sauce
Place of origin	French
Main ingredients	liquid butter

Beurre noir (French pronunciation:[bœʁnwaʁ];French:black butter) is meltedbutter that is cooked over low heat until themilk solids turn a very dark brown.^[1] As soon as this happens,acid is carefully added to the hot butter, usuallylemon juice or a type ofvinegar.^[2] Some recipes also add a sprig ofparsley, which is removed from the hot butter before the acid is added. It is typically served with eggs, fish, or certain types of vegetables. National Brown Butter day is held on September 22nd.

References

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^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.

Butter

Types of butter

Dishes featuring butter

Butter-based sauces	Beurre blanc Beurre fondue Beurre monté Beurre noir Beurre noisette Café de Paris sauce
Compound butter	Beurre Maître d'Hôtel Truffle butter Garlic butter
Other	Butter cookie Butter tea Deep-fried butter Egg butter Fettuccine Alfredo List of butter dishes