Beurre noir

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Beurre noir
A plate of skate with beurre noir
TypeSauce
Place of originFrench
Main ingredientsliquid butter

Beurre noir (

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

  1. ^ 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.
  2. ISBN 0-375-41340-5
    .
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