Beurre noisette

Beurre noisette
Pan-roasted halibut and vegetables
sauced with a beurre noisette sauce that has settled to the bottom of the serving dish
TypeSauce
Place of originFrance
Main ingredientsButter

Beurre noisette (French pronunciation: [bœʁ nwazɛt], literally: hazelnut butter, loosely: brown butter)[1] is a type of warm sauce used in French cuisine. It can accompany savoury foods, such as winter vegetables,[2] pasta,[3] fish, omelettes,[4] and chicken.[5] 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.

  1. ^ Child, Julia; Bertholle, Louisette; Beck, Simone (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 Archived 2016-03-03 at the Wayback Machine.
  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.