Recipes > Sauces & Spreads > Butter Sauces > Beurre Noir or Brown Butter Sauce

Beurre Noir or Brown Butter Sauce

(Eggs, calf's head, calf's brains, fish)


  • 1/4 pound of butter
  • 3 tablespoonfuls of hot vinegar
  • 1 tablespoonful of chopped parsley
  • dash of pepper
  • dash of salt


Put the butter in a saucepan and let it cook slowly until it has browned, then add the hot vinegar, chopped parsley, and pepper and salt.


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The Century Cook Book (1901).

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