Sauce Au Beurre Noir
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- two teaspoons of vinegar
- Filbert
- Salt
- Black pepper
- eight ounces of best butter
Possible health benefits
General information, not medical advice.
-
Hazelnut
High in vitamin E · 47 mg per 100 g, 393% of the reference intake per 100 g
- Vitamin E contributes to the protection of cells from oxidative stress.
Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
High in unsaturated fat · 88 g per 100 g, 92% of its fatty acids unsaturated
- Replacing saturated fats with unsaturated fats in the diet contributes to the maintenance of normal blood cholesterol levels [MUFA and PUFA are unsaturated fats].
- Replacing saturated fats in the diet with unsaturated fats contributes to the maintenance of normal blood cholesterol levels. Oleic acid is an unsaturated fat..
Nutrients per 100 g of “Oil, hazelnut”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Melt eight ounces of best butter in a saucepan, at the corner of the fire.
- When the froth falls, skin the liquid butter carefully and then let it brown slightly to the colour of a filbert nut.
- Take it off and add a little salt and a very little black pepper, and two teaspoons of vinegar, which has been previously boiled.
Plating
Cookware for this recipe
-
Saucepan