Beurre noir

Beurre noir is a type of cooked butter used in French cuisine. It is a sauce made by cooking butter until it turns a dark brown color. The name beurre noir translates to "black butter" in English, but the sauce is not actually black; it is a deep brown color.

Preparation

The preparation of beurre noir involves heating butter over medium heat until it turns a dark brown color. This process is known as browning, and it results in a rich, nutty flavor. The butter is typically cooked until it reaches a temperature of about 150 degrees Celsius (302 degrees Fahrenheit).

Once the butter has browned, it is often seasoned with vinegar or lemon juice, and sometimes with capers. The acid from the vinegar or lemon juice helps to balance the richness of the butter. The sauce is typically served hot and is often used as a topping for fish or vegetables.

History

The exact origins of beurre noir are unclear, but it is known to have been a staple in French cuisine for centuries. It is particularly associated with the Burgundy region of France, where it is often served with dishes such as escargot and trout.

See also

• Beurre noisette
• Brown butter
• French cuisine
• Sauce

References

This article is a stub related to food. You can help WikiMD by expanding it!

• 
  Raie au beurre noir