(So named because the the butter turns the color
of noisettes (hazelnuts)-RRB-.
The latest recipe I've made was these cute «Muffins aux fraises
et noisettes» (Strawberry - Hazelnut Muffins).
Now the butter gives off its characteristic nutty aroma (the French call brown butter
beurre noisette, or hazelnut butter).
Once the milk solids turn a golden brown color the clarified butter will take on a rich fragrant nutty flavor that is called «
noisette butter» or «beurre noisette» which is a French name for «brown butter» or «hazelnut butter».
In fact, in French, it's called beurre
noisette, which means hazelnut butter.
This sauce is suitable for serving with cutlets,
noisettes and other cuts of venison.
It seems if you can afford a Bentley or Ferrari, you're more likely to get hints of «leather and beurre
noisette» than you are aromas of questionable chemicals.
Toss quartered white button mushrooms (I used about two cups) just to sear once over lightly in the very hot sizzling golden but not brown butter (you don't want beurre
noisette).