Pronunciation: [burr NWAR]
A French term meaning "black butter," referring to butter cooked over low heat until dark brown (not black). Beurre noir is sometimes flavored with vinegar or lemon juice, capers and parsley and served with eggs, fish, brains and some vegetables.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Skate au Beurre Noir
- Beurre Blanc White Butter Sauce
- Raymond Beurre Blanc
- Seared Hawaiian Ahi with Wild Rice and Basmati Rice in a Shiitake Teriyaki Beurre Blanc
- Pinot Noir, Chanterelle, and Fresh Truffle Sauce
Related Content From Cooking Channel
- Herb-Crusted Atlantic Wreckfish with Fresh Citrus Beurre Blanc
- Seared Sea Scallops in Beurre Blanc with Baby Spring Vegetables in Puff Pastry
- Rib Eye Steak in Beurre Blanc with Duck Fat Fries
- Wild BC Salmon Packets with Pinot Noir/Red Pepper Sauce
- Crepes Suzette au Beurre d'Orange