Sauce Noisette

Beurre Noisette Sauce

Preparation info

  • Difficulty


Appears in


By James Peterson

Published 1991

  • About


Although this sauce is traditionally based on hollandaise, any hot emulsified egg sauce can be given added complexity by finishing it with a small amount of beurre noisette. Reserve one-fourth of the whole butter being used to prepare the clarified butter for the base, and cook it gently to the noisette stage. (For a description of how to prepare Beurre Noisette.) Do not add lemon, which, if the butter is still very hot, will cause it immediately to burn. Strain the beurre noisette through a fine chinois and use it to finish the sauce. To prepare 2 cups (500 milliliters) sauce, use 2 egg yolks, 2 tablespoons (30 milliliters) water, ¾ cup (185 milliliters) clarified butter, 2 ounces (60 grams) butter cooked to the noisette stage, and salt and pepper to taste.

Because beurre noisette gives sauces an intensely buttery flavor, it can be used to flavor emulsified sauces that have less than the full amount of butter. These sauces, although they will taste very buttery, will actually be lighter.