Pan-roasted halibut and vegetables sauced with a beurre noisette sauce that has settled to the bottom of the serving dish
Type
Sauce
Place of origin
France
Main ingredients
Butter
Beurre noisette (French pronunciation:[bœʁnwazɛt], literally: hazelnut butter, loosely: brown butter)[1] is a type of warm sauce used in French cuisine. It can accompany savoury foods, such as winter vegetables,[2] pasta,[3] fish, omelettes,[4] and chicken.[5] It has become a popular ingredient in other cultures as well, such as in contemporary American Italian cuisine or the traditional American chocolate chip cookie. It is widely used in making French pastry. It has a deep yellow, almost brown, colour and a nutty scent and flavour from the heating process.
^Child, Julia; Bertholle, Louisette; Beck, Simone (2001). Mastering the Art of French Cooking. Vol. 1. Alfred A. Knopf. pp. 98–99. ISBN 0-375-41340-5.
^The Cookbook Critic: Off the Shelf: Pasta with Pumpkin and Sage Brown Butter Archived 2016-03-03 at the Wayback Machine.
^goat's cheese ravioli with walnut beurre noisette Archived August 29, 2008, at the Wayback Machine.
^"Smoked trout and chive souffle omelette with lemon beurre noisette". Gourmet Traveller. Retrieved 19 November 2015.
^Salt crust chicken With bread sauce and beurre noisette Archived May 5, 2009, at the Wayback Machine.
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