Beurre noisette


Beurre noisette is a type of warm sauce used in French cuisine. It can accompany savoury foods, such as winter vegetables, pasta, fish, omelettes, and chicken. It is also used in making French pastry. It is notable for its deep yellow, almost brown colour, and nutty scent and flavour from the heating process.

Preparation

Unsalted butter is melted over low heat and allowed to separate into butterfat and milk solids. The latter naturally sink to the bottom of the pan and, if left over gentle heat, will begin to brown. As they reach a toasty hazelnut colour, 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 and liquid components, the latter is the type of clarified butter known as ghee in South Asia and samna in the Middle East countries.