A French term meaning “black butter,” referring to butter cooked over low heat until dark brown (not black). Beurre noir is usually flavored with vinegar or lemon juice, capers and parsley and served with eggs, fish, brains and some vegetables.
A French term meaning “black butter,” referring to butter cooked over low heat until dark brown (not black). Beurre noir is usually flavored with vinegar or lemon juice, capers and parsley and served with eggs, fish, brains and some vegetables.