Beurre noir – Definition & Meaning

Beurre noir is a French term that translates to “black butter” in English. It is a type of sauce that is made by cooking butter until it turns brown and has a nutty flavor. Beurre noir is often used in French cuisine to add a rich, savory flavor to dishes such as fish, vegetables, and pasta. In this article, we will explore the definition, origin, and meaning of beurre noir, as well as its associations, synonyms, and antonyms.

Definitions

Beurre noir is a sauce made by cooking butter until it turns brown and has a nutty flavor. The sauce is typically made by heating butter in a pan until it turns brown, then adding vinegar or lemon juice to stop the cooking process. The resulting sauce is rich and savory, with a slightly sweet and nutty flavor.

Origin

Beurre noir has its roots in French cuisine, where it has been used for centuries to add flavor to a variety of dishes. The sauce is believed to have originated in the 17th century, when French chefs began experimenting with different ways to cook butter. Today, beurre noir is considered a classic French sauce and is used in many traditional French dishes.

Meaning in different dictionaries

According to the Merriam-Webster dictionary, beurre noir is defined as “a sauce made of butter that has been browned and flavored with vinegar or lemon juice.” The Oxford English Dictionary defines beurre noir as “a brown butter sauce used in French cuisine.”

Associations

Beurre noir is often associated with French cuisine and is used in many traditional French dishes. It is also associated with rich, savory flavors and is often used to add depth and complexity to dishes. Beurre noir is commonly used in dishes such as fish, vegetables, and pasta.

Synonyms

Some synonyms for beurre noir include brown butter sauce, black butter sauce, and nutty butter sauce.

Antonyms

There are no real antonyms for beurre noir, as it is a specific type of sauce with a unique flavor profile.

The same root words

The word “beurre” translates to “butter” in English, while “noir” translates to “black.” The same root words can be found in other French culinary terms, such as beurre blanc (white butter sauce) and beurre rouge (red butter sauce).

Example Sentences

1. The chef prepared a delicious fish dish with beurre noir sauce.
2. The beurre noir sauce added a rich, nutty flavor to the pasta dish.
3. The brown butter sauce was a perfect complement to the roasted vegetables.
4. The recipe called for a beurre noir sauce made with lemon juice instead of vinegar.
5. The beurre noir sauce was a classic French touch to the steak dish.