Beurre Noisette (Brown Butter)


A dictionary of culinary terms

Beurre Noisette (Brown Butter)

Product links will take you to our affiliate partner websites. We may earn a commission on purchases.


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.

Butter will begin to brown at 266 °F (130 °C).

Share this post

Kitchen Equipment Reviews

Ninja CREAMi Accessories
Review: VacMaster VP215 Vacuum Chamber
Best Mini Colander

Delicious Recipes

Spicy Seared Broccoli Side Dish
Extra Tender Beef and Broccoli
Caramelized Eggs Cooked in Heavy Cream

Food Articles

Pacojet Alternative? Ninja CREAMi Overview
Can you use a cooling rack in the oven?
Combustion Inc Thermometer: A Thermometer That Can Predict The Future?