Beurre noisette

Beurre noisette

Hazelnut butter

By
From
French Lessons
Makes
200 ml
Prep
5 mins
Cooking time
10 mins
Photographer
Steve Brown

This has an intoxicating nutty aroma and flavour and is great to use as a simple sauce, especially for fish.

Ingredients

Quantity Ingredient
250g butter
salt
few drops lemon juice
pepper

Method

  1. Put the butter in a saucepan and heat gently until melted. Increase the temperature and cook until the butter begins to froth. Continue cooking until it darkens to a light, then dark brown. Remove from the heat immediately and allow to cool. It will have a distinctive hazelnut aroma. Pour through a fine sieve, season and add the lemon juice. Serve straight away, hot or warm. Otherwise, transfer to a container with a tight-fitting lid and refrigerate.
  2. The sauce will keep in a sealed container in the refrigerator for up to a month. It will solidify, and you will need to gently warm it through before serving.

Rosemary and truffle beurre noisette

  • Make in the same way as a beurre noisette and add a tablespoon of chopped rosemary and a tablespoon of chopped fresh black truffle to the finished sauce. Serve with grilled or sautéed fish, steamed green vegetables, poached eggs or even slow-cooked eggs.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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