Beurre noisette

Also known simply as brown butter. The French term literally translates to “hazelnut butter.” Noisette, or hazelnut, refers to both the color and the fragrance of the butter after browning. The butter is cooked over low heat to caramelize the milk solids, as in beurre noir, but is not darkened quite as much. The browning process gives the butter a nutty flavor and aroma; hence the name.