beurre noisette

(redirected from Browned butter)
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  • noun

Synonyms for beurre noisette

clarified butter browned slowly and seasoned with vinegar or lemon juice and capers


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References in periodicals archive ?
Pick the leaves offthe remaining sprigs of thyme and add to the browned butter together with the hazelnuts.
Pour browned butter into medium bowl; stir in powdered sugar, vanilla and milk, 1 tablespoon at a time, until spreadable (mixture will thicken as it cools).
Reheat half of the browned butter in a large frying pan with a pinch of salt, add the parsnips, coat them in the butter and cook until slightly brown.
Remove pan from heat and continue to whisk slowly, adding 1 tablespoon fresh lemon juice and 1 tablespoon red wine vinegar to browned butter.
Deftly dodging and assisting one another, they turned out Pear Salad with Hazelnuts and Blue Cheese, Dover Sole Meuniere with Browned Butter and Chocolate Hazelnut Tier - with 10 minutes to spare.
Dover sole, flown in fresh from Noirmoutier, France, is sauteed in lemon and browned butter and filleted tableside to give diners the most delectable dish imaginable.
3 In another bowl, whisk the milk, eggs, vanilla, almond extract, and the browned butter.
From a Honey-Almond Biscotti; to a Browned Butter and Toberone Biscotti; to a Chocolate-Dipped Toasted Coconut Biscotti; to a Spiced and Iced Ginger Biscotti; to a Pepper Jack and Green Peppercorn Biscotti; to Hazelnut Butter Rings, "Ciao Biscotti: Sweet and Savory Recipes for Celebrating Italy's Favorite Cookie" is an impressive and highly recommended addition to family and community library cookbook collections.
Whisk browned butter into pomegranate-wine reduction and add salt and pepper to taste.
Place strained peas, browned butter, cornflour and egg yolks in a mixer.
Even fish gets in on the act - hazelnuts are amazing when paired with browned butter and a firm white fish such as sole or turbot.
95 portions), small and circular in shape, stuffed with butternut squash (zucca can also mean pumpkin) offering a hint of sweetness, moistened in browned butter and garnished with a sprinkling of crispy sage leaves and grated Parmesan.
The menu features bruchetta, scallops on the half shell with browned butter and cream, a salad with a creamy Dijon dressing, and a main course of Tuscan-grilled filet mignon, roasted potatoes with melted blue cheese and roasted Roma tomatoes.
Once all the fish is browned, add the juice of one lemon to the browned butter in the pan, stir in the chopped parsley and pour over the fish.