Burnt or Browned Butter


  • Butter, 3 oz.
  • vinegar, 2 tablespoonsful
  • pepper
  • salt.


Melt in a frying-pan three ounces of fresh butter, and keep it stirred slowly over a gentle fire until it is of a dark brown colour ; then pour to it a couple of tablespoonsful of good hot vinegar, and season it with black pepper and a little salt. In France this is a favourite sauce with boiled skate, which is served with plenty of crisped parsley, in addition, strewed over it. It is also often poured over poached eggs there: it is called beurre noir.