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Subject Item
dbpedia:Beurre_noir
rdfs:comment
Beurre noir (French: black butter) is melted butter that is cooked over low heat until the milk solids turn a very dark brown. As soon as this happens, acid is carefully added to the hot butter, usually lemon juice or a type of vinegar. Some recipes also add a sprig of parsley, which is removed from the hot butter before the acid is added.Beurre noir is typically served with eggs, fish, or certain types of vegetables.
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Beurre noir
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dbpedia:French_cuisine
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dbpedia:Butter
dbpedia-owl:ingredientName
liquid butter
dbpedia-owl:thumbnail
n7:300
dbpedia-owl:type
dbpedia:Sauce