- noisette butter
- Whole butter which has been cooked until it reaches a rich, nutty brown color and aroma.
Italiano-Inglese Cucina internazionale. 2014.
noisette butter
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Butter — is a dairy product made by churning fresh or fermented cream or milk. It is used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying. Butter consists of butterfat, water and milk proteins. Most … Wikipedia
Beurre noisette — (French: literally, hazelnut butter , sometimes loosely translated as brown butter ) [Julia Child (1961), Mastering the Art of French Cooking , Alfred A. Knopf] is frequently used in French pastry production. It can also be used as a warm sauce… … Wikipedia
Clarified butter — Freshly made clarified butter, still liquid Clarified butter at room temperature … Wikipedia
Churning (butter) — Farmer selling the churned butter (machine in the foreground). Churning is the process of shaking up whole milk (or cream) to make butter, and various forms of butter churn have been used for the purpose. In Europe from the Middle Ages until the… … Wikipedia
brown butter — noun A preparation of unsalted butter in which the butterfat and milk solids are allowed to separate and brown over a heat, used in French pastry or as a sauce. Syn: beurre noisette, nut brown butter … Wiktionary
beurre noisette — noun clarified butter browned slowly and seasoned with vinegar or lemon juice and capers • Syn: ↑brown butter • Hypernyms: ↑butter … Useful english dictionary
brown butter — noun clarified butter browned slowly and seasoned with vinegar or lemon juice and capers • Syn: ↑beurre noisette • Hypernyms: ↑butter … Useful english dictionary
beurre noisette — /berr nwah zet /; Fr. /buerdd nwann zet /, French Cookery. a sauce of butter cooked until golden or nut brown, sometimes flavored with capers, vinegar, herbs, etc. [ < F: lit., butter the color of a hazelnut] * * * … Universalium
Hollandaise sauce — served over white asparagus and potatoes Hollandaise sauce ( … Wikipedia
Nussbutter — (beurre noisette) ist hell gebräunte und durch ein Tuch passierte flüssige Butter. Ihren namengebenden, nussähnlichen Geschmack erhält sie durch den karamellisierten Milchzucker. Sie wird anstelle einer Sauce vor allem zu Fisch gereicht. Zur… … Deutsch Wikipedia
Ghee — is a class of clarified butter that originated in South Asia and is commonly used in South Asian (Indian, Bangladeshi, Nepali and Pakistani) cuisine. The word ghee comes from Sanskrit: घृत (ghṛta, IPA: [ɡʱrit̪ə] sprinkled ) and has several… … Wikipedia
