Unlike most French dishes, this decadent treat is surprisingly effortless to make. French for butter that is cooked to a light hazelnut (noisette) color, beurre noisette can be poured over simply cooked fish, or can easily and quickly be transformed into a rich and flavorful sauce for pasta.
Over medium low heat, warm a small saucepan. Add the butter to the pan. Gently swirl the pan as the butter begins to melt. Cook until the white milk solids have browned (First, the solids will bubble at the top into white foam and then will settle on the bottom like little brown specks), about 3-4 minutes, and the butter has taken on a deep golden color and has a nutty fragrance.
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|Serving Size: 1 Serving (43g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 305 (100%)|
|Amt Per Serving||% DV|
|Total Fat 34.6g||46 %|
|Saturated Fat 21.9g||109 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 91.6mg||28 %|
|Sodium 4.7mg||0 %|
|Potassium 10.2mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0.4g||1 %|
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Calories per serving: 305
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