beurre noir

American  

[bur nwahr, bœr nwar] / ˈbɜr ˈnwɑr, bœr ˈnwar /

noun

French Cooking.

1. a sauce of darkly browned butter, sometimes flavored with herbs, vinegar, etc.

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Etymology

Origin of beurre noir

1855–60; < French: literally, black butter

Example Sentences

Serve very hot Any kind of fried fish can be served with beurre noir, but this is particularly nice for that which is fried without pork.

From Miss Parloa's New Cook Book by Parloa, Maria

I, II, 431 à la Hollandaise, 432 au beurre noir, 430 au gratin, Nos.

From How to Cook Fish by Reed, Myrtle

I, II, 158 à la Provençale, 157 au beurre noir, 157 Baked, 153 Broiled, 153 Fricassée of, Nos.

From How to Cook Fish by Reed, Myrtle

It is unquestionably an excellent dish, prepared au beurre noir.

From Hand-Book of Practical Cookery for Ladies and Professional Cooks by Blot, Pierre

I, II, III, IV, V, VI, 370, 371; à l'Anglaise, 371; au beurre noir, 372; à la Parisienne, 372; with salt pork, 372 in matelote, 378 Stewed, 377 Stuffed, Nos.

From How to Cook Fish by Reed, Myrtle