Beurre noisette
 Pan roasted halibut and vegetables sauced with beurre noisette sauce at the bottom of the dish | |
| Jinis | Sauce |
|---|---|
| Panggonan asal | France |
| Woworan pokok | Butter |
 Buku masakan: Beurre noisette  Médhia: Beurre noisette | |
Beurre noisette ( pocaping cara Prancis: [bœʁ nwazɛt], secara harfiah: hazelnut butter, kahanan: butter coklat) [1] iku olahan jinis sauce anget digunakake ing masakan Perancis . Iki bisa ngemot panganan gurih, kayata sayuran mangsa, pasta, iwak, omelet, [2] lan pitik. Iki bisa digunakake kanggo nggawe jajanan Prancis . Iki misuwur amarga warna kuning sing jero, meh coklat, lan aroma nutty lan rasa saka proses pemanasan.
Rujukan
[besut | besut sumber]- ↑ Julia Child, Louisette Bertholle & Simone Beck (2001). Mastering the Art of French Cooking, Vol. 1. Alfred A. Knopf. kc. 98–99. ISBN 0-375-41340-5.
- ↑ "Smoked trout and chive souffle omelette with lemon beurre noisette". Gourmet Traveller. Diarsip saka sing asli ing 10 February 2012. Dibukak ing 19 November 2015.