beurre noisette

American  

[bur nwah-zet, bœr nwa-zet] / ˈbɜr nwɑˈzɛt, bœr nwaˈzɛt /

noun

French Cooking.

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

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Etymology

Origin of beurre noisette

< French: literally, butter the color of a hazelnut

Example Sentences

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

From Washington Post

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

From Washington Times

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.

From New York Times

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

From The Guardian

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.

From New York Times