Cooking Glossary

Beurre Noisette (Brown Butter)

The process of making brown butter In French, the term ‘beurre noisette’ loosely translates to ‘brown butter’ (literally, it’s hazelnut butter). It is unsalted butter that has been gently heated until the milk solids separate from the butterfat, and the milk solids reach a hazelnut colour. This browning enriches the butter with a nutty flavour.

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