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Black Butter Sauce (Beurre Noir)




Source of Recipe


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Recipe Introduction


It is a classic French sauce and gives testimony to her classical training, yet it is a simple technique which, once learned, will become a permanent addition to the home
cook's repertoire. Julia was an ardent and vocal lover of butter ("Everything in moderation," she was famous for saying) and recommended using this sauce on fish and egg dishes. It is also an elegant, easy, and delicious way to dress up any cooked vegetable.


List of Ingredients




1/4 lb (110 g) butter
1 Tbs (15 ml) chopped fresh parsley (optional)
1 Tbs (15 ml) chopped capers (optional)

Recipe



Heat the butter in a skillet over moderate heat until it starts to bubble. Increase the heat to high and cook, swirling the pan constantly, until the butter is medium golden brown - Julia describes it as "a nice walnut brown." ("Black butter" is a misnomer because if you let the butter get too dark it will be burned and bitter.) Stir in the optional parsley and/or capers and pour over the food immediately - letting it rest in the pan will cause it to burn from the residual heat. Makes about 1/2 cup (125 ml).

adapted from "Julia's Kitchen Wisdom - Essential Techniques and Recipes from a Lifetime of Cooking" by Julia Child

Bon appetit from the Chef at World Wide Recipes