Beurre noir

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Beurre noir

A plate of skate with beurre noir
Type	Sauce
Place of origin	French
Main ingredients	liquid butter
Cookbook: 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.^[1] 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[]

• Beurre blanc
• Beurre noisette
• French cuisine
• List of sauces

References[]