Beurre noisette

Beurre noisette is French for “hazelnut butter” and refers to butter heated until its milk solids turn golden to light brown and develop a toasted, nutty aroma. It is also called brown butter. The butter is not flavoured with hazelnuts; the name describes its aroma.

How to make beurre noisette

1. Place butter in a light-coloured saucepan so the colour change is easy to see.
2. Melt over moderate heat, then continue heating as the water evaporates and the milk solids separate.
3. Swirl or stir as the milk solids begin to turn golden brown.
4. Remove from the heat as soon as the solids are evenly hazelnut-brown and the aroma is toasted.
5. Pour into a cool container to stop the cooking, unless the recipe calls for immediate use.

Culinary uses

Beurre noisette is used as a sauce for fish, vegetables, pasta and gnocchi, and as an ingredient in pastries such as financiers and madeleines. It can be finished with lemon, capers, parsley or sage depending on the dish.

Beurre noisette versus beurre noir

Beurre noisette is golden to brown and has a nutty aroma. Beurre noir is heated further until much darker and is traditionally balanced with an acidic ingredient such as vinegar or lemon; it is easy to take it too far and develop a burnt, bitter flavour.

Chef’s tip: The milk solids continue cooking after the pan leaves the heat. Transfer the butter promptly when it reaches the desired colour, and strain it if the recipe requires a clear brown butter without the toasted solids.

Key distinction: Beurre noisette is browned butter, not clarified butter. Clarified butter has its water and milk solids removed rather than toasted.