A sauce of butter cooked until golden or brown, usually flavored with capers, herbs, vinegar, etc.
- In French cuisine beurre noisette is butter heated until it is the colour of hazelnuts.
- For instance, if you're cooking butter to make a beurre noisette, when it stops sizzling, it's ready.
- I like to serve the ravioli tossed in a sage-infused beurre noisette with shreds of fresh sage, butter and shavings of Parmesan.
French, literally 'hazelnut butter'.
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