Beurre noisette

Nut butter ( beurre noisette ) is light tanned and through a cloth happened melted butter. Your eponymous, nut- like flavor it receives through the caramelized milk sugars. You will be served instead of a sauce, especially with fish and vegetables.

Beurre noisette For the preparation of butter is melted in a sauté pan and brought to a simmer until it takes on a golden brown color. After it has been passed through a Passiertuch they can be filled, or used directly.

Is referred to in German as well as nut butter or hazelnut butter ( beurre d' Aveline ) a cold mixture of hazelnuts and butter.

For the preparation of Beurre d' Aveline roasted and crushed hazelnuts with a little water be freshly ground to a paste, mixed with butter and the mass passed through a sieve.

Brown butter holds as clarified butter ( ghee ) for several weeks in the refrigerator.