Beurre noisette (a translation from French: brown butter) is butter, which during the heating takes on a beautiful nutty aroma. In contrast to Ghee, the resulting foam does not accumulate and has a much darker brown colour. To create beurre noisette, melt the butter over low heat and leave it until fat and dry matter are separated.
The dry mass naturally falls to the bottom of the pan, and it begins to turn brown on low heat. When the mass reaches a brown colour, remove the pan from the fire. The sauce can be used in solid or liquid form. It has a nutty flavour and is especially used in the filling of Madeleine cookies and French Financier biscuits. In French cuisine, this sauce has many uses, and dishes with the addition of beurre noisette acquire the original aroma and flavour. It is an excellent addition to cakes, vegetables, various types of meat, fish and pasta.