Many chefs confuse Beurre Noir, which literally means “black butter,” with burned butter. Correctly prepared Beurre Noir is made in the same way as Beurre Noisette except that when it is served, the lemon juice is replaced with vinegar. Full-flavored vinegars, such as sherry and balsamic vinegars, work especially well. In classic French cooking, Beurre Noir is most often served with fish (especially skate), and as a sauce for poached brains.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.