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Culinary Arts & Cooking vocabulary · Ingredients, Stocks & Sauces

Beurre noisette

Meaning in culinary arts & cooking, with examples

nounCommon term

In culinary arts & cooking, beurre noisette means: Butter heated until its milk solids brown and develop a nutty aroma.

In Turkish: fındık kokulu esmer tereyağı

How it is used

Also called brown butter; the name describes the aroma, not added hazelnuts.

Example sentences

  1. Beurre noisette gave the cake a toasted flavour.

    Browning the milk solids changes the butter's flavour.

  2. The chef spooned beurre noisette over the fish.

    The prepared butter is used as a finishing component.

Common collocations

  • brown butter
  • beurre noisette sauce
  • seasonTo add salt, pepper or other flavourings to food to improve its taste. Well seasoned means the salt and flavour are at the right level.
  • pastry chefA chef who specialises in desserts, pastries, breads and other baked goods and usually runs the pastry section of a kitchen. Also called a pâtissier.

More terms: Ingredients, Stocks & Sauces

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