beurre noir

Traductions

• anglais

  Auteur : Office québécois de la langue française, 1983

  Note :

  ((...)) Cook 10 tablespoons (150 grams) of butter in a pan to a dark brown tone, not black. When it reaches this point, add to it 2 tablespoons of fresh, picked-over, washed and well-dried leaves of parsley and a tablespoon of capers. Pour the butter into a sauceboat or over the dish with which it is served, adding to it a tablespoon of vinegar heated in the same pan. For eggs with browned butter, omit the parsley and the capers.

  Termes :

  1. brown butter
  2. brown butter sauce