beurre noisette

[bur nwah-zet, bœr nwa-zet]

noun

French Cooking.

1. a sauce of butter cooked until golden or nut brown, sometimes flavored with capers, vinegar, herbs, etc.

Word History and Origins

Origin of beurre noisette¹

< French: literally, butter the color of a hazelnut

Example Sentences

In France, brown butter is known as “beurre noisette.”

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If she spears any, she serves it with miso and dill pickles in a split beurre noisette sauce.

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In French, brown butter is called beurre noisette, hazelnut butter, and it’s a good name to remember as you melt and color the butter for the madeleines.

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The technique of “washing” a spirit in beurre noisette gives a beautiful, velvety, nutty finish, but you can also make this with straight brandy.

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Our lush breakfast, ordered up to our room, included delicious grilled kippers with caper beurre noisette, and toast accompanied by butter served in a scallop shell and a selection of Wilkin & Sons jam and honey.

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