Tags: Food.
Beurre noisette (French pronunciation: [bœʁ nwazɛt] literally hazelnut butter loosely brown butter) is frequently used in French pastry production. It can also be used as a warm sauce to accompany many foods such as winter vegetables pasta fish omelettes and chicken.Unsalted butter is melted over low heat and allowed to separate into butterfat and milk solids. The milk solids naturally sink to the bottom of the pan and if left over gentle heat will begin to brown.
