Beurre noisette

Beurre noisette

"Beurre noisette" (French: literally, "hazelnut butter", sometimes loosely translated as "brown butter") [Julia Child (1961), "Mastering the Art of French Cooking", Alfred A. Knopf] is frequently used in French pastry production. It can also be used as a warm sauce to accompany a variety of savory foods such as winter vegetables [ [http://www.thecookbookcritic.com/archives/2006/02/off_the_shelf_p.html The Cookbook Critic: Off the Shelf: Pasta with Pumpkin and Sage Brown Butter ] ] , pasta [ [http://www.madisonmag.com.au/goats_cheese_ravioli_with_walnut_beurre_noisette.htm goat's cheese ravioli with walnut beurre noisette ] ] , fish, omelettes [http://gourmettraveller.com.au/smoked_trout_and_chive_souffl_omelette_with_lemon_beurre_noisette.htm] , chicken [ [http://aww.ninemsn.com.au/article.aspx?id=42556 Salt crust chicken With bread sauce and beurre noisette ] ] , etc. 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. As the milk solids reach a toasty hazelnut color, the pan is removed from the heat. Beurre noisette may be used in its liquid state, or cooled to a solid form. It has a characteristic warm, nutty flavour, and is particularly included in the batters for madeleines and financiers.

References

ee also

* Beurre noir
*ghee


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  • Beurre noisette — ● Beurre noisette beurre qui, à la poêle, commence à blondir …   Encyclopédie Universelle

  • Beurre noisette — La expresión culinaria beurre noisette (en francés es: mantequilla avellana , también llamada beurre blond (mantequilla rubia) o beurre brun (mantequilla morena), y por ello a veces traducida como mantequilla marrón ) se refiere al olor y color… …   Wikipedia Español

  • beurre noisette — /berr nwah zet /; Fr. /buerdd nwann zet /, French Cookery. a sauce of butter cooked until golden or nut brown, sometimes flavored with capers, vinegar, herbs, etc. [ < F: lit., butter the color of a hazelnut] * * * …   Universalium

  • beurre noisette — noun clarified butter browned slowly and seasoned with vinegar or lemon juice and capers • Syn: ↑brown butter • Hypernyms: ↑butter …   Useful english dictionary

  • noisette — [ nwazɛt ] n. f. • 1280; de noix 1 ♦ Fruit du noisetier, akène ovoïde et lisse, retenu à sa base dans un involucre vert aux bords découpés et dont la coque contient une amande comestible. ⇒ aveline. Cueillir, casser des noisettes (⇒ casse… …   Encyclopédie Universelle

  • Beurre blanc — Saltar a navegación, búsqueda Dos espárragos purpuras en una salsa Beurre blanc. Beurre blanc (en francés significa: mantequilla blanca) es una salsa francesa creada en la región de …   Wikipedia Español

  • Beurre — is the French word for butter. In English it is commonly used in the names of French dishes: *Beurre manié ( kneaded butter ) *Beurre noir ( black butter ) *Beurre blanc ( white butter ) *Beurre noisette ( hazelnut butter ; sometimes loosely… …   Wikipedia

  • Beurre noir — ( fr. black butter) is melted butter that is cooked over low heat until the milk solids turn a very dark brown. As soon as this happens, acid is carefully added to the hot butter, usually lemon juice or a type of vinegar. Some recipes also add a… …   Wikipedia

  • Beurre — Pour les articles homonymes, voir Beurre (homonymie).  Pour les articles homophones, voir Beur et Beure …   Wikipédia en Français

  • Beurre noir — Raya con mantequilla negra (raie au beurre noir) La expresión culinaria francesa beurre noir (se traduce al español como mantequilla negra ) se refiere al color casi negro que adquiere la mantequilla cuando se derrite en una sartén o una cacerola …   Wikipedia Español

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