Beurre Noir

Despite its name, Beurre Nov (bur nwahr) should never be black. To avoid it looking black, the butter should first be clarified. It may be served with eggs, boiled or sauteed fish, vegetables, chicken breasts or calf’s brains.

6 oz. butter

1 tablespoons chopped parsley

1 tablespoons wine vinegar or lemon juice

½ teaspoon salt

½ teaspoon black pepper

To clarify the butter, cut it into small pieces and place in a saucepan over moderately low heat. When the butter has melted, skim off the foam and pour the clear, remaining butter into a bowl. Discard the milky residue at the bottom of the pan. Rinse out the pan and strain the butter back into it.

Place the pan over moderate heat. The butter will foam and sputter for a few seconds and when it has stopped it will begin to brown. When the butter has turned a golden nut-brown, remove the pan from the heat and stir in the parsley. Pour the mixture into a bowl.

Pour the vinegar or lemon juice into the same saucepan and boil it over moderately high heat until it has reduced to 1 tablespoon. Stir the liquid into the browned butter. Add the salt and pepper to the mixture.

Place the bowl over hot water until ready to serve.

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