January 06, 2016

BEURRE NOIR

This sauce is served with fish, eggs and vegetables. Lemon juice can be substituted for the vinegar.

Ingredients:
Vinegar - 1 tbsp
Salt and freshly ground black pepper
Unsalted butter- 100 gms
Parsley - 1 tbsp (chopped)

Method:

  • In a small saucepan, boil the vinegar and seasoning until it is reduced by half.
  • In another small saucepan, melt the butter and cook until it is dark brown but not black.
  • Stir in the reduced vinegar and parsley and pour the sauce over the food.
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