A sauce made by heating butter until it is dark brown. It is often flavored with vinegar and herbs.
- ‘The skate was served with traditional black butter; meaty and moist, I wondered at this point whether ‘flat-fish’ was a misnomer, or perhaps this fella was just on the fat side.’
- ‘Skate with capers and - a rare, unconventional touch - olive oil rather than black butter is available.’
- ‘For skate in black butter, you begin by poaching the wings in salted, lightly vinegared water with herbs and aromatics for ten minutes until it becomes opaque, then drain it.’