Burnt or Browned Butter Sauce (Beurre Noir)

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

fresh butter, 3 oz. ↝ Butter, stick, unsalted [Dairy and Egg Products]
good hot vinegar, 2 tablespoonsful ↝ Vinegar [Mustard and other condiments]
black pepper ↝ Spices, pepper, black [Spices and Herbs]
a little salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (4)

Melt in a frying-pan three ounces of fresh butter.
Keep it stirred slowly over a gentle fire until it is of a dark brown colour.
Pour to it a couple of tablespoonsful of good hot vinegar.
Season it with black pepper and a little salt.

Original Text

BURNT OR BROWNED BUTTER.

Melt in a frying-pan three ounces of fresh butter, and keep it stirred slowly over a gentle fire until it is of a dark brown colour; then pour to it a couple of tablespoonsful of good hot vinegar, and 110season it with black pepper and a little salt. In France this is a favourite sauce with boiled skate, which is served with plenty of crisped parsley, in addition, strewed over it. It is also often poured over poached eggs there: it is called beurre noir.

Butter, 3 oz.; vinegar, 2 tablespoonsful; pepper; salt.

Notes

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