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Harman Patil

Beurre noir

Type  Sauce
Place of origin  French cuisine
Main ingredients  liquid butter
Main ingredient  Butter
Beurre noir Reader request eggs with beurre noir Inspired by Wolfe
Similar  Butter, Beurre blanc, Beurre noisette, Court‑bouillon, Beurre monté

Balsamic beurre noir balsamic garlic butter sauce recipe

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Beurre noir (French: black butter) is melted butter that is cooked over low heat until the milk solids turn a very dark brown. As soon as this happens, acid is carefully added to the hot butter, usually lemon juice or a type of vinegar. Some recipes also add a sprig of parsley, which is removed from the hot butter before the acid is added.

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Beurre noir is typically served with eggs, fish, or certain types of vegetables.

Beurre noir

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Beurre noir Wikipedia

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