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Black butter (beurre noir)

Black butter (beurre noir): 120 g butter browned in a cast-iron pot to a deep golden color, then 4 tbsp chopped parsley added and cooked until crisp. Served with fish and eggs.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 349 (falt i det fri)

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About the dish

A classic French browned butter with parsley, recommended in Erken's chapter on sauces for fish and eggs. The butter is browned in a cast-iron pot to a deep golden color.

How to make it

  1. 1

    Brown the butter

    Cook the butter in a cast-iron pot until it takes on a deep, golden color.

  2. 2

    Add the parsley

    Wash and dry the parsley, cut it up a little, and add it to the butter just as it begins to brown.

  3. 3

    Done

    Cook until the parsley is crisp. Serve with fish and eggs.

Changes from the original

Measurements are modernized (grams and tablespoons kept), and the method is broken into numbered steps.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 349) → Modernisert~76% av teksten endretfjernetlagt til
120 gr. smør g smør. 4 spiseskeer ss persille Smørret kokes (vasket, tørket og grovhakket). Kok smøret i jerngryte, en jerngryte til det faar får en dyp, gylden farve; persillen vaskes, tørres, deles gyllen farge.. Vask og tørk persillen, del den litt op opp og haves ha den i smørret, naar dette begynder at brunes; kokes, smøret idet det begynner å brunes.. Kok til persillen er sprød. Sausen serveres sprø. Serveres til fisk og egg.

Note til Modernisert

Mål er modernisert (gram og spiseskjeer beholdt), og fremgangsmåten er delt i nummererte trinn.

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Frequently asked questions

What is black butter served with?
The sauce goes with fish and eggs, according to the recipe in Schønberg Erken's "Stor kokebok" from 1914 (p. 349).
How much butter and parsley are needed?
120 grams of butter and 4 tablespoons of parsley, enough for 4 servings.
How is it made?
The butter is cooked in a cast-iron pot until it takes on a deep, golden color. The parsley is washed, dried, and cut up a little, then added to the butter as it begins to brown. Continue cooking until the parsley is crisp. The whole process takes about 10 minutes.
Why is it called "black butter"?
The name (French: beurre noir) refers to the butter being browned heavily to a deep color – but it should not be burned; the recipe calls for a deep, golden color.

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