Beurre noisette

Beurre noisette
Sauce
Pan roasted halibut and vegetables sauced with beurre noisette
Place of origin:
French
Main ingredient(s):
liquid butter
Recipes at Wikibooks:
Beurre noisette
Media at Wikimedia Commons:
Beurre noisette

Beurre noisette (French pronunciation: ​[bœʁ nwazɛt], literally hazelnut butter, loosely brown butter)^[1] is frequently used in French pastry production. It can also be used as a warm sauce to accompany many foods, such as winter vegetables,^[2] pasta,^[3] fish, omelettes,^[4] and chicken.^[5]

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.

References

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.
4. ↑ http://gourmettraveller.com.au/smoked_trout_and_chive_souffl_omelette_with_lemon_beurre_noisette.htm
5. ↑ Salt crust chicken With bread sauce and beurre noisette.

See also

• Beurre noir
• Ghee
• Niter kibbeh
• Schmaltz

v t e Butter Types of butter Bog butter Clarified butter Ghee Manteiga-da-terra Niter kibbeh Smen Dishes featuring butter Butter-based sauces Beurre noir Beurre noisette Café de Paris sauce Compound butter Beurre blanc Beurre à la bourguignonne Other Butter tea Egg butter Butter paraphernalia Butter churn Butter curler Butter knife French butter dish Scotch hands Butter industry Butterfat Chicago Butter and Egg Board Churning Butter manufacturers Land O'Lakes Lurpak Butter in culture Butter sculpture Butter lamb Butter lamp Butter rebellion Buttered cat paradox Paula Deen