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Beurre Noisette
- Finely dice the tomato and chop the parsley. Rinse and drain the capers if necessary.
- In a small saucepan, melt the butter over medium heat.
- Swirl the pan occasionally as the butter melts and begins to foam.
- Watch for the milk solids to settle at the bottom and turn golden brown, releasing a nutty aroma. Immediately take off the heat and squeeze in your lemon juice to cool down. This is your beurre noisette.
- Add the diced tomato, parsley and capers. Remove the lightly sizzle bit.
- Pour or spoon the flavoured beurre noisette over fish, grilled vegetables, pasta, or even crusty bread.
Prepare the Ingredients:
Make the Beurre Noisette (Brown Butter):
Add Flavourings:
Serve:
Ingredients
4 portions
salted butter | 40 g | |
capers (drained and rinsed) | 10 g | |
tomatoes (diced finely; use fresh) | 30 g | |
parsley (chopped finely) | 5 g | |
lemon juice |