Beurre noisette

 ( Butter ) 

Beurre noisette (, literally: hazelnut butter, loosely: brown butter)

is a type of warm sauce used in French cuisine. It can accompany savoury foods, such as winter vegetables, The Cookbook Critic: Off the Shelf: Pasta with Pumpkin and Sage Brown Butter . pasta, goat's cheese ravioli with walnut beurre noisette . fish, omelettes, and chicken. Salt crust chicken With bread sauce and beurre noisette . It has become a popular ingredient in other cultures as well, such as in contemporary American cuisine or the traditional American chocolate chip cookie. It is widely used in making French pastry. It has a deep yellow, almost brown, colour and a nutty scent and flavour from the heating process.

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Preparation When unsalted butter is melted over low heat and allowed to separate into butterfat and , the latter naturally sink to the bottom of the pan and, if left warming over gentle heat, will begin to cook slightly and turn a deep brown color. As they reach a toasty hazelnut colour, the pan is removed from the heat. The result is called beurre noisette, or brown butter.

Beurre noisette may be used in its liquid state as a flavorful addition to many foods or cooled into 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 Smen in the Middle East countries.

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See also

• Beurre noir, "black butter", a similar sauce cooked longer
• Beurre monté
• Niter kibbeh, a type of clarified butter cooked with spices in Ethiopian cuisine
• Schmaltz, clarified chicken or goose fat

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