beurren.²

/bəː/

Etymology: French, butter.

In phrases: beurre manié /manie/ [French manié handled] , a mixture of flour and butter used for thickening sauces or soups; beurre noir /nwar/ [French noir black] , a sauce made by heating butter until it is brown, usually mixing it with vinegar; = black butter n. (b) at black adj. and n. Compounds 1e(a).

ΘΚΠ

the world > food and drink > food > additive > sauce or dressing > [noun] > butter sauces

burneux1430

brown butter1653

butter1654

butter saucea1665

melted butter1807

poulette1813

black butter1824

rum butter1824

Montpellier butter1830

maître d'hôtel sauce1845

beurre noir1855

beurréa1865

sugar-butter sauce1901

brandy-butter1939

1855 E. Acton Mod. Cookery (rev. ed.) ii. 53 Skate..is..sauced with beurre-noir (burned or browned butter).

1939 A. L. Simon Conc. Encycl. Gastron. I. 8/1 A ‘beurre manié’..is a piece of butter the size of a large walnut, rolled and indeed ‘squashed’ in flour.

1960 Times 1 Aug. 9/3 Beurre Manié. For thickening a sauce quickly just before serving.

1960 Times 1 Aug. 9/3 Beurre Noir. Heat 1½ oz. butter till it is brown, but not black.

This entry has not yet been fully updated (first published 1972; most recently modified version published online June 2021).

单词	beurre
释义	beurren.² /bəː/ Etymology: French, butter. In phrases: beurre manié /manie/ [French manié handled] , a mixture of flour and butter used for thickening sauces or soups; beurre noir /nwar/ [French noir black] , a sauce made by heating butter until it is brown, usually mixing it with vinegar; = black butter n. (b) at black adj. and n. Compounds 1e(a). ΘΚΠ the world > food and drink > food > additive > sauce or dressing > [noun] > butter sauces burneux1430 brown butter1653 butter1654 butter saucea1665 melted butter1807 poulette1813 black butter1824 rum butter1824 Montpellier butter1830 maître d'hôtel sauce1845 beurre noir1855 beurréa1865 sugar-butter sauce1901 brandy-butter1939 1855 E. Acton Mod. Cookery (rev. ed.) ii. 53 Skate..is..sauced with beurre-noir (burned or browned butter). 1939 A. L. Simon Conc. Encycl. Gastron. I. 8/1 A ‘beurre manié’..is a piece of butter the size of a large walnut, rolled and indeed ‘squashed’ in flour. 1960 Times 1 Aug. 9/3 Beurre Manié. For thickening a sauce quickly just before serving. 1960 Times 1 Aug. 9/3 Beurre Noir. Heat 1½ oz. butter till it is brown, but not black. This entry has not yet been fully updated (first published 1972; most recently modified version published online June 2021). < n.²1855
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beurren.2

beurren.²