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beurre noisette
''Beurre noisette'' ((:bœʁ nwazɛt), literally ''hazelnut butter'', loosely ''brown butter'') is a warm butter sauce that can be used to accompany many foods, such as winter vegetables,〔(The Cookbook Critic: Off the Shelf: Pasta with Pumpkin and Sage Brown Butter ).〕 pasta,〔(goat's cheese ravioli with walnut beurre noisette ).〕 fish, omelettes,〔(【引用サイトリンク】title=Smoked trout and chive souffle omelette with lemon beurre noisette )〕 and chicken.〔(Salt crust chicken With bread sauce and beurre noisette ).〕 The sauce is also frequently used in French pastry production.
== Preparation ==
Unsalted butter is melted over low heat and allowed to separate into butterfat and milk solids. The milk solids naturally sink to the bottom of the pan and, if left over gentle heat, will begin to brown. As the milk solids reach a toasty hazelnut color, the pan is removed from the heat.
Beurre noisette may be used in its liquid state, or cooled to a solid form. It has a nutty flavour and is particularly included in the batters for madeleines and financiers.
If beurre noisette is not mixed after preparation but separated into the firm (protein) and liquid (fat) components, the latter is the type of clarified butter known as ghee in South Asia and ''samna'' in the Middle East countries.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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