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.

Makes 1l.

Beurre noisette

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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.

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