page_title: Beurre noisette
hierarchical_section_title: Beurre noisette
caption_attribution_description: Beurre noisette is a warm sauce often used to accompany many foods, such as fish and vegetables, as in this case: halibut with porcini mushrooms, butternut squash, chestnuts and brussels sprouts. Beurre noisette is made from unsalted butter which is melted over low heat and allowed to separate into butterfat and milk solids. The milk solids naturally sink to the bottom of the pan and, if left over gentle heat, will begin to brown.
context_page_description: Beurre noisette is a type of warm sauce used in French cuisine.
  It is clarified butter cooked for long enough for the milk proteins to caramelize and almost burn. This produces a nutty flavor. It is also used in French pastry.
context_section_description: Beurre noisette is a type of warm sauce used in French cuisine.
  It is clarified butter cooked for long enough for the milk proteins to caramelize and almost burn. This produces a nutty flavor. It is also used in French pastry.
caption: Roasted halibut and vegetables with beurre noisette sauce
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