Nut butter
Nut butter ( beurre noisette ) is light tanned and through a cloth happened liquid butter . It gets its name-giving, nut-like taste from the caramelized milk sugar . Instead of a sauce, it is mainly served with fish and vegetables.
To make beurre noisette , butter is melted in a sauté pan and brought to a simmer until it turns golden brown. After passing through a strainer, it can be bottled or used directly.
Also known in German as nut butter or hazelnut butter ( Beurre d'avelines ) is a cold mixture of hazelnuts and butter.
To prepare beurre d'avelines , freshly roasted and crushed hazelnuts are grated into a dough with a little water, mixed with butter and the mixture is passed through a sieve.
Brown butter keeps as clarified butter ( ghee ) for several weeks in the refrigerator.
Individual evidence
- ↑ Alfons Schuhbeck : My kitchen of the spices. Zabert Sandmann, Munich 2009, ISBN 978-3-89883-193-2 , p. 139.