beurre noir
process / process-beurre-noir
ブール・ノワール
↑Short definition
A French cooking technique that heats butter until brown, lets it cool, then adds vinegar. Used for dishes including skate (raie).
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How processing and cooking change it (1)
beurre noir is documented as using In Escoffier's 1903 『ル・ギッド・キュリネール』 (Le Guide Culinaire; in translation: "The Culinary Guide"), the section 「大がかりな給仕のためのブール・ノワール(Beurre noir pour les grands services)」 (in translation: "Beurre noir for large-scale service") (p.92) says 「125グラムのバターを、褐色になるまでフライパンで溶かし加熱する(Fondre et cuire à la poêle 125 grammes de beurre, jusqu'à ce qu'il ait pris une couleur brune)」 (in translation: "Melt and cook 125 grams of butter in a pan until it turns brown"). It records cooling nearly to room temperature, then adding one teaspoon of vinegar reduced with coarsely ground pepper (mignonnette).contextual
Scope: As a recipe for beurre noir for 「大がかりな給仕」 (in translation: "large-scale service").
Note: The original says 「couleur brune(褐色)」 (in translation: "brown color"); it does not specify a color as dark as the name 「noir(黒)」 (in translation: "black") suggests. It does not mention bitterness.
Describes heating butter until brown, cooling it, then adding vinegar reduced with coarsely ground pepper.
Limitations: No sensory description of bitterness or flavor.
Source: Le Guide Culinaire — Aide-mémoire de cuisine pratique (1903) — Beurre noir pour les grands services (p.92) (Escoffier A, 1903) · full text checked
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process-beurre-noir —is_documented_using→ "In Escoffier's 1903 『ル・ギッド・キュリネール』 (Le Guide Culinaire; in translation: "The Culinary Guide"), the section 「大がかりな給仕のためのブール・ノワール(Beurre noir pour les grands services)」 (in translation: "Beurre noir for large-scale service") (p.92) says 「125グラムのバターを、褐色になるまでフライパンで溶かし加熱する(Fondre et cuire à la poêle 125 grammes de beurre, jusqu'à ce qu'il ait pris une couleur brune)」 (in translation: "Melt and cook 125 grams of butter in a pan until it turns brown"). It records cooling nearly to room temperature, then adding one teaspoon of vinegar reduced with coarsely ground pepper (mignonnette)."claim: clm-beurre-noir-escoffier-technique / type: processing / updated: 2026-09-02