Julee Rosso, Sheila Lukins

Beurre Noir

Preparation info

  • ⅓ cup

    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

This basic “black” butter sauce is perfect with deli-cate-flavored fish such as skate or solé.

Ingredients

  • 4 tablespoons (½ stick) unsalted butter
  • 1 tablespoon white wine vinegar

Method

  1. Melt the butter in a saucepan and cook it over medium heat until it turns a light brown. Watch carefully so it doesn’t burn. Pour the butter into a bowl and set it aside.
  2. Add the vinegar, lemon juice, and capers to the saucepan. Cook rapidly over high heat until the liquid has almost entirely evaporated. Return the butter to the pan, add the parsley, stir, and