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

Brown Butter, or Beurre Noir.—This is butter set on the fire in a frying-pan and left till it turns perfectly brown, then a few sprigs of parsley are dropped in it, fried half a minute, and it is ready for use.

From Project Gutenberg

Au Beurre Noir.—When dished as above directed, put two ounces of butter in a frying-pan and when melted turn into it two tablespoonfuls of vinegar, boil two or three minutes, then throw into it half a dozen stalks of parsley, take them off immediately with a skimmer, turn the butter and vinegar over the brain; spread the parsley around, and serve.

From Project Gutenberg

Ray, 139. au beurre noir, 140.

From Project Gutenberg

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

From Project Gutenberg

This is raie au beurre noir, much esteemed on the French seaboards.

From Project Gutenberg