Gastronomixs

Beurre noisette

A heated butter in which the proteins have browned. This process creates a butter with a rich, nutty taste. It only consists of one ingredient but packs so much flavour that it is used as a sauce for fish and vegetables. 

Recipe makes one litre.

Beurre noisette

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,700 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1500

g

butter

Preparation method

  • Gently melt the butter in a saucepan on low heat.
  • Cook whilst stirring continuously until brown specks starts to form in the butter.
  • Strain the butter and set aside to cool.

Serving suggestions

  • As a finishing touch for vegetables or pan-fried fish.
  • Use the sauce as part of a different sauce.
  • Use the sauce as part of a vinaigrette.
  • Use the butter to prepare fish.
  • Use the set butter for bread and pastries.

Previous page