Noisette

Noisette is a French culinary term meaning “hazelnut.” In cooking, it describes several preparations associated with a hazelnut-like colour, shape or flavour. Its meaning depends on the context: beurre noisette is brown butter, a noisette of meat is a small round medallion, and pommes noisettes are small spherical potato preparations.

Common culinary meanings

• Beurre noisette (brown butter): butter is heated until its water evaporates and the milk solids turn golden to hazelnut brown, producing a toasted, nutty aroma. It is used in sauces, pastries, vegetables and fish dishes.
• Noisette of meat: a small, round boneless medallion, traditionally cut from a tender section such as lamb loin. The exact cut depends on the animal and butcher’s terminology.
• Pommes noisettes: small ball-shaped potato portions, commonly shaped with a Parisienne scoop and cooked until tender and golden.

How to make beurre noisette

Melt butter over moderate heat and continue cooking as the water bubbles away. The milk solids will settle and gradually turn golden brown. Swirl the pan and watch closely: the change from nutty and aromatic to burnt and bitter can happen quickly. Remove the pan from the heat and transfer the butter if necessary to stop residual cooking.

Noisette versus beurre clarifié

Beurre noisette is browned butter with toasted milk solids retained. Clarified butter has had its milk solids and water separated out, leaving mostly butterfat. They have different flavours and are used for different purposes.

Chef’s tip: when a recipe calls for beurre noisette, judge it by the aroma and colour of the milk solids rather than by a fixed cooking time. Strain only if the recipe calls for it; removing the browned solids removes much of the characteristic flavour.