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Culinary Dictionary
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| Category: Culinary terms and techniques |
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| Term(s) | ||
Beurre Noir (au) | ||
 Beurre noir (French: black butter) is melted butter that is cooked over low heat until the milk solids turn a very dark brown. As soon as this happens, acid is carefully added to the hot butter, usually lemon juice or a type of vinegar. Some recipes also add a sprig of parsley, which is removed from the hot butter before the acid is added. |