Butter that has been cooked until the milk solids caramelize and turn golden brown, developing a nutty, toasted aroma and complex flavor. Also known by the French term 'beurre noisette,' meaning hazelnut butter.
The technique originated in French cuisine, where it's called 'beurre noisette' (hazelnut butter) due to its nutty aroma. The browning process was likely discovered accidentally when butter was left too long in a pan, but French chefs refined it into a fundamental cooking technique by the 18th century.
Try Another Word