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Beurre Noir
Preparation info
⅓ cup
- Difficulty
Easy
Appears in
By Sheila Lukins and Julee Rosso
Published 1989
This basic “black” butter sauce is perfect with deli-cate-flavored fish such as skate or solé.
Ingredients
4 tablespoons ½ stick 1 tablespoon
Method
- 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.
- 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
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