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Beurre noir (French pronunciation: [bœʁ nwaʁ]; French: black butter) is melted butter that is cooked over low heat until the milk solids turn a very dark brown. [1] As soon as this happens, acid is carefully added to the hot butter, usually lemon juice or a type of vinegar. [2]
Beurre blanc – Reduction of butter, vinegar, white wine and shallots. [24] Beurre maître d'hôtel – Fresh butter kneaded with chopped parsley, pepper and lemon juice. [25] Beurre noir – Browned butter with lemon juice/vinegar and parsley; traditionally served with raie . [26] Beurre noisette – Lightly browned butter with lemon juice. [27]
Beurre noisette (French pronunciation: [bœʁ nwazɛt], literally: hazelnut butter, loosely: brown butter) [1] is a type of warm sauce used in French cuisine. It can accompany savoury foods, such as winter vegetables, [ 2 ] pasta, [ 3 ] fish, omelettes, [ 4 ] and chicken. [ 5 ]
Beurre noir, a simple sauce prepared from butter and lemon juice or vinegar.Typically served with fish, such as in the classic dish of skate with black butter.; Known in Jèrriais as lé nièr beurre, a dark spicy spread prepared from apples, cider and spices (including liquorice), a traditional speciality of Jersey.
Beurre noisette (hazelnut butter) and Beurre noir (black butter) are sauces of melted butter cooked until the milk solids and sugars have turned golden or dark brown; they are often finished with an addition of vinegar or lemon juice. [20]: 36 Hollandaise and béarnaise sauces are emulsions of egg yolk and melted butter.
Beurre noir; Beurre noisette; Bigarade sauce; Bordelaise sauce; Breton sauce; Brown sauce (meat stock based) C. Chasseur (sauce) Chateaubriand (dish) Compound butter; E.
Garlic butter – Compound butter, or beurre à la bourguignonne; Gooey butter cake – Cake originally from St. Louis, Missouri; Hard sauce – Dessert sauce of sugar, butter, and spirits; Hollandaise sauce – Sauce made of egg, butter, and lemon; Karelian pasty – Traditional food from Karelia; Kouign-amann – Breton pastry
It is often served with tongue, sauteed with beurre noir and capers, or mixed with scrambled eggs. In Italy , cervella fritte is a popular dish made of bite-sized batter-fried morsels of beef brain.