Beurre noisette (“burre nwa-sette”)

Beurre noisette translates as hazelnut butter, but the term is descriptive rather than actual, since no hazelnuts are involved; the butter is heated until it turns a nut brown and smells like hazelnuts and tastes ever so slightly like caramel. We call the same preparation brown butter. Heat brown butter a little more, and you get beurre noir (burr nwhar), or black butter (it shouldn’t turn truly black; rather it should be a deep brown). Beurre noir is most famously paired with skate.

Dorie Greenspan

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