One of the mysteries of the English language finally explained.
A sauce of butter cooked until golden or brown, usually flavored with capers, herbs, vinegar, etc.
- ‘Here, after the truffle was sliced on our respective three dishes, a beurre noisette was dribbled on top.’
- ‘Recently I made a beurre noisette -- sauteeing butter until it was nut-brown -- then added lemon verbena for flavor.’
- ‘In a small saucepan melt the butter and add a splash of soy sauce to make a beurre noisette.’
- ‘Make a beurre noisette by heating 200g of the butter over a medium-high heat for about 5 minutes, until it turns golden brown and has a nutty aroma.’
- ‘I like to serve the ravioli tossed in a sage-infused beurre noisette with shreds of fresh sage, butter and shavings of Parmesan.’
- ‘I had assumed that I would do the common preparation of a beurre noisette (literally hazelnut butter) and a side of those lovely broad beans cooked and drizzled with sea salt and extra virgin oil.’
- ‘The wing of skate had received even more minimalist treatment; browned in a hot pan, baked for a few minutes then served with a beurre noisette and a state-of-the-art scallion mash.’
- ‘He serves meaty prawns in a beurre noisette that brings out the prawn's inherent sweetness and. punctuates that with luscious dates.’
- ‘Grilled sirloin or rib eye steak is served with grilled mushrooms and tomatoes, and lemon sole is pan fried with a beurre noisette.’
- ‘We grilled two soles whole, while making a beurre noisette with capers.’
- ‘For instance, if you're cooking butter to make a beurre noisette, when it stops sizzling, it's ready.’
- ‘In French cuisine beurre noisette is butter heated until it is the colour of hazelnuts.’
- ‘Cook to medium and finish in the pan with the thyme buds and cold butter, turning it into a beurre noisette.’
- ‘Nothing simpler, to all intents and purposes, than preparing a beurre noisette and yet, it is a very difficult undertaking! How can we repeatedly obtain that colour, that aroma, that delicate taste?’
- ‘Their delicate flesh is delicious boiled until tender, then lightly dressed with a beurre noisette or a mustardy vinaigrette.’
French, literally ‘hazelnut butter’.
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