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beurre noir
''Beurre noir'' ((フランス語: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.
Beurre noir is typically served with eggs, fish, or certain types of vegetables.
==See also==
* Beurre blanc
* Beurre noisette
* French cuisine
* List of sauces
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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