beurre noisette

[ burnwah-zet; French bœrnwa-zet ]

/ ˈbɜr nwɑˈzɛt; French bœr nwaˈzɛt /

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noun French Cooking.

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

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Origin of beurre noisette

<French: literally, butter the color of a hazelnut

But in general, we found that many of our meals blended together in a heavy beurre blanc haze.
How America Killed French Cuisine|Kathleen Willcox|July 7, 2009|DAILY BEAST
It is unquestionably an excellent dish, prepared au beurre noir.
Hand-Book of Practical Cookery for Ladies and Professional Cooks|Pierre Blot
It was rebuilt by alms, given as thank-offering for the privilege of eating butter during Lent, hence its name Tour de Beurre.
How France Built Her Cathedrals|Elizabeth Boyle O'Reilly
An enterprising merchant exhibits what he calls 'Produit nouveau, Margarine Mouris, remplaant le beurre pour la cuisine.
Mr. Punch's History of Modern England Vol. II (of IV),--1857-1874|Charles L. Graves

Economie incontestable sur le beurre; il cote moiti moins cher, et on en use moiti moins.'
Mr. Punch's History of Modern England Vol. II (of IV),--1857-1874|Charles L. Graves
The cook at this restaurant has an excellent manner of cooking lobsters, called Homard chaud au beurre truffé.
The Gourmet's Guide to Europe|Algernon Bastard