Beurre noir

Beurre noir

Black butter

By
From
Encyclopedia of Food and Cookery
Makes
125 ml

Despite the name, the butter is cooked until it is brown, not black. Beurre noir is the classic sauce to serve on brains and is good with fresh or smoked fish, chicken, vegetables and eggs. Oeufs au beurre noir – poached eggs in rich shortcrust tartlet cases or on rounds of toasted French bread, sauced with beurre noir with capers and chopped herbs – makes a first-course or lunch dish.

Ingredients

Quantity Ingredient
90g butter
1 tablespoon parsley, chopped
1 tablespoon drained capers, (optional, but always used for brains)
1 tablespoon vinegar

Method

  1. Heat butter slowly in a small frying pan, shaking pan occasionally to ensure even browning, until it is nut-brown. Stir in parsley and capers, if using, remove from heat and add vinegar. Pour over food while still frothing. Serve very hot.
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