Beurre noisette

Beurre noisette is a type of cooking technique used in French cuisine. The term translates to "hazelnut butter" in English, but it is also commonly referred to as "brown butter". It is made by cooking unsalted butter until it turns a brown color and develops a nutty aroma.

Preparation

The process of making beurre noisette involves melting butter over medium heat. As the butter melts, it begins to foam and its color changes from yellow to a light brown. The butter is cooked until it reaches a deep brown color and gives off a nutty aroma. The brown color is a result of the Maillard reaction, a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

Uses

Beurre noisette is used in a variety of dishes in French cuisine. It can be used as a sauce for fish or vegetables, in baking, or as a base for other sauces. It is a key ingredient in the classic French dish sole meunière. In baking, it is often used in recipes for madeleines and financiers, two types of French pastries.

Variations

There are several variations of beurre noisette. For example, beurre noisette noir is a darker version that is cooked for a longer period of time. There is also beurre noisette clarifié, which is clarified brown butter. This version is made by removing the milk solids, resulting in a clear, golden liquid that can be used for frying or sautéing.

See also

• Clarified butter
• Ghee
• French cuisine
• Maillard reaction