Beurre Noisette
Nov 5, 2015

Beurre noisette

Buerre noisette, translates to Brown Butter, quite possibly created by mistake once upon a time when some butter was left on the heat too long. (however it is absolutely delicious)

Buerre Noisette is made by slowly heating butter until the milk solids separate and sink to the base of the pan. Once the solids have sunk they begin to brown releasing a hazelnut taste, aroma and colouring, at which point the butter is moved to one side to cool slightly before being used as a sauce.

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