Brown butter (beurre noisette)

Butter heated until the milk proteins caramelise, golden-brown, with a nutty hazelnut aroma, for sauces for fish, pasta and cookie dough.

Brown butter (beurre noisette) is butter melted and heated until the milk proteins caramelise, golden-brown, with a clear fat part and a brown sediment, with a rich nutty aroma of hazelnut and a light caramel-toasted note. It is used in sauces for fish, pasta, ravioli and scallops, drizzled over vegetables and purees, added to dough for madeleines, cookies, brownies and pancakes.

Calories, proteins, fats and carbohydrates per 100 g of product

Brown butter (beurre noisette), Raw: Calories 717.0 kcal, Proteins 0.9 grams, Fats 81.1 grams, Carbohydrates 0.1 grams per 100 g of product.

Calories717.0 kcal

Proteins0.9 grams

Fats81.1 grams

Carbohydrates0.1 grams

Data: USDA FoodData Central

Recipes with this ingredient

Rice with mushrooms and cauliflowerRussian cuisine | Main courses

Mushrooms are pureed, and rice is cooked with wine, garlic, coconut milk and lemon juice. Recipe by Jose Ramirez-Ruiz, co-founder and chef of the New York restaurant Semilla.