beurre noir

{{Short description|French butter dish}}

{{refimprove|date=August 2017}}{{Infobox prepared food

| name = Beurre noir

| image =Raie au beurre noir.jpg

| caption = A plate of skate with beurre noir

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| country = French

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| type = Sauce

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| main_ingredient = liquid butter

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Beurre noir ({{IPA|fr|bœʁ nwaʁ}}; {{langx|fr|black butter}}) is melted butter that is cooked over low heat until the milk solids turn a very dark brown.{{cite book |last1=Escoffier |first1=Auguste |title=Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier, avec la collaboration de MM. Philéas Gilbert, E. Fétu, A. Suzanne, B. Reboul, Ch. Dietrich, A. Caillat, etc.,... |date=1903 |publisher=au bureau de "l'Art culinaire" |page=210 |url=https://books.google.com/books?id=t8UeTMbS5uYC&q=Beurre+noir&pg=PA210 |language=fr}} As soon as this happens, acid is carefully added to the hot butter, usually lemon juice or a type of vinegar.{{cite book | title = Mastering the Art of French Cooking, Vol. 1 | publisher = Alfred A. Knopf | url = https://books.google.com/books?id=332kK4Ek3YoC&q=beurre+noir | date = 2001 | pages = 98–99 | isbn = 0-375-41340-5 | author = Julia Child, Louisette Bertholle & Simone Beck }} Some recipes also add a sprig of parsley, which is removed from the hot butter before the acid is added. It is typically served with eggs, fish, or certain types of vegetables. National Brown Butter day is held on September 22nd.