Beurre noisette

Beurre noisette

Brown butter

By
From
Encyclopedia of Food and Cookery
Makes
125 ml

‘Noisette’ means hazelnut, the golden brown colour of this sauce. Beurre noisette is excellent on fish, sweetbreads, eggs and vegetables. Chopped parsley, other herbs or toasted nuts are nice additions.

Ingredients

Quantity Ingredient
90g butter
1 tablespoon lemon juice

Method

  1. Heat butter slowly in a small frying pan, shaking pan occasionally to ensure even browning. When butter is golden brown, add any herbs etc., remove from heat and stir in lemon juice. Pour over food while still frothing. Serve very hot.
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