Print Recipe BEURRE NOIR-BEURRE NOISETTE [Brown Butter Sauce]
For: shirred eggs, calf’s brains, boiled or sautéed fish, chicken breasts, vegetables A properly made brown butter sauce has a deliciously nutty smell and taste, but is never black despite the poesy of the title. When you heat butter to the boil, its milk solids begin to darken from golden nutty, noisette, to golden brown, noir, but you never let it darken to black, burned, and bitter. It is a quick sauce, and you can make it right in the pan when you are serving it over browned foods like liver or sautéed chicken breasts. For pale foods like poached eggs or poached calf’s brains, make it separately and pour the browned butter off the dark sediment in the pan.