Beurre noisette

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Pan roasted halibut and vegetables sauced with beurre noisette. The sauce is at the bottom of the dish.

Beurre noisette (French pronunciation: ​[bœʁ nwazɛt], literally: hazelnut butter, loosely: brown butter)[1] is a warm butter sauce that can be used to accompany many foods, such as winter vegetables,[2] pasta,[3] fish, omelettes,[4] and chicken.[5] The sauce is also frequently used in French pastry production. It is notable for its deep yellow, almost brown colour, and nutty scent and flavour from the heating process.

Preparation[edit]

Unsalted butter is melted over low heat and allowed to separate into butterfat and milk solids. The milk solids naturally sink to the bottom of the pan and, if left over gentle heat, will begin to brown. As the milk solids reach a toasty hazelnut color, the pan is removed from the heat.

Beurre noisette may be used in its liquid state, or cooled to a solid form. It has a nutty flavour and is particularly included in the batters for madeleines and financiers.

If beurre noisette is not mixed after preparation but separated into the firm (protein) and liquid (fat) components, the latter is the type of clarified butter known as ghee in South Asia and samna in the Middle East countries.

See also[edit]

References[edit]

  1. ^ Julia Child, Louisette Bertholle & Simone Beck (2001). Mastering the Art of French Cooking, Vol. 1. Alfred A. Knopf. pp. 98–99. ISBN 0-375-41340-5. 
  2. ^ The Cookbook Critic: Off the Shelf: Pasta with Pumpkin and Sage Brown Butter.
  3. ^ goat's cheese ravioli with walnut beurre noisette Archived August 29, 2008, at the Wayback Machine..
  4. ^ "Smoked trout and chive souffle omelette with lemon beurre noisette". Gourmet Traveller. Retrieved 19 November 2015. 
  5. ^ Salt crust chicken With bread sauce and beurre noisette Archived May 5, 2009, at the Wayback Machine..