Beurre noisette

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Beurre Noisette

Beurre noisette (pronunciation: /bœʁ nwa.zɛt/), also known as brown butter or hazelnut butter, is a type of cooked butter that has been heated until it turns a nutty brown color. The term "beurre noisette" is French and translates directly to "hazelnut butter" in English, due to the nutty aroma and flavor it develops during the cooking process.

Etymology

The term "beurre noisette" is derived from the French words "beurre" meaning butter and "noisette" meaning hazelnut. This is a reference to the nutty flavor and aroma that the butter develops when it is cooked until it turns brown.

Preparation

Beurre noisette is prepared by heating unsalted butter in a saucepan over medium heat. The butter is stirred constantly to ensure even heating and to prevent burning. As the butter melts, it begins to foam and the color changes from yellow to a light brown. The cooking process is stopped when the butter reaches a deep brown color and gives off a nutty aroma. The browned butter is then immediately removed from the heat to prevent it from burning.

Uses

Beurre noisette is used in a variety of culinary applications. It can be used as a sauce for fish and vegetables, in baking recipes such as cookies and cakes, and as a flavoring for pasta dishes. It is also a key ingredient in the classic French dish sole meunière.

Related Terms

  • Butter: A dairy product made by churning cream or milk to separate the solid fats from the liquid, known as buttermilk.
  • Cooked butter: Butter that has been heated and used in cooking.
  • Unsalted butter: Butter that has not had salt added to it during the churning process.
  • Culinary: The art of preparing and cooking foods.
  • Sole meunière: A classic French dish consisting of sole, usually Dover sole, that is dredged in flour, pan fried in butter and served with the resulting brown butter sauce, parsley and lemon.

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