Beurre noisette (a translation from French: brown butter) is butter, which during the heating takes on a beautiful nutty aroma. In contrast to Ghee, the resulting foam does not accumulate and has a much darker brown colour. To create beurre noisette, melt the butter over low heat and leave it until fat and dry matter are separated.
The dry mass naturally falls to the bottom of the pan, and it begins to turn brown on low heat. When the mass reaches a brown colour, remove the pan from the fire. The sauce can be used in solid or liquid form. It has a nutty flavour and is especially used in the filling of Madeleine cookies and French Financier biscuits. In French cuisine, this sauce has many uses, and dishes with the addition of beurre noisette acquire the original aroma and flavour. It is an excellent addition to cakes, vegetables, various types of meat, fish and pasta.
Private Chefs, Art of Dining
CHEFIN is a private chef platform that’s reimagining social dining.
You can easily connect with 1 of our 250 private chefs and treat your guests to restaurant-quality dining experiences in the comfort of your own home, office or chosen venue. From high-end dining to quirky social food experiences, the CHEFIN platform makes it effortless for you to access gourmet food that’s worthy of a Michelin-starred establishment.
What you get:
- Your very own private chef who is vetted and insured,
- A customised menu for your needs,
- 24/7 concierge support,
- Complete post-dinner cleanup,
- A fun, stress-free, and unforgettably dining experience!