Beurre noir or 'black butter', is a sauce made by cooking butter until it turns dark brown. A little vinegar or lemon juice is added to the butter, then flavorings such as capers or parsley. Beurre noir is best served with grilled or fried fish, eggs and vegetables dishes. Beurre noisette is similar to beurre noir, but the butter is cooked only until it is medium-brown, then the seasonings are added.

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Beurre monte is similar to beurre blanc but the base may be any slightly thickened liquid such as a sauce made by reduction, a sauce thickened with flour, or reduced stock. Cold butter is whisked into the sauce in the same way as when making beurre blanc.

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Beurre blanc is a pale, creamy sauce similar to hollandaise. To make beurre blanc, dice 75 g cold unsalted butter. Simmer 3 tablespoons white wine vinegar with 75 ml white wine or water in a small saucepan with a finely chopped shallot until the mixture has reduced to about 2 tablespoons of liquid. Add 1 tablespoon fresh cream if you like and bring to the boil. Reduce the heat and whisk in the butter pieces, one by one, until the sauce is thick, pale and creamy. The sauce may be served as it is or strained to remove the shallots. Beurre blanc marries well with chicken, egg, fish and vegetables.

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