| 释义 |
Definition of beurre noisette in US English: beurre noisettenounˌbər nwäˈzetˌbər nwäˈzet A sauce of butter cooked until golden or brown, usually flavored with capers, herbs, vinegar, etc. Example sentencesExamples - Their delicate flesh is delicious boiled until tender, then lightly dressed with a beurre noisette or a mustardy vinaigrette.
- Recently I made a beurre noisette -- sauteeing butter until it was nut-brown -- then added lemon verbena for flavor.
- In a small saucepan melt the butter and add a splash of soy sauce to make a beurre noisette.
- The wing of skate had received even more minimalist treatment; browned in a hot pan, baked for a few minutes then served with a beurre noisette and a state-of-the-art scallion mash.
- For instance, if you're cooking butter to make a beurre noisette, when it stops sizzling, it's ready.
- Make a beurre noisette by heating 200g of the butter over a medium-high heat for about 5 minutes, until it turns golden brown and has a nutty aroma.
- Cook to medium and finish in the pan with the thyme buds and cold butter, turning it into a beurre noisette.
- Here, after the truffle was sliced on our respective three dishes, a beurre noisette was dribbled on top.
- I like to serve the ravioli tossed in a sage-infused beurre noisette with shreds of fresh sage, butter and shavings of Parmesan.
- In French cuisine beurre noisette is butter heated until it is the colour of hazelnuts.
- I had assumed that I would do the common preparation of a beurre noisette (literally hazelnut butter) and a side of those lovely broad beans cooked and drizzled with sea salt and extra virgin oil.
- He serves meaty prawns in a beurre noisette that brings out the prawn's inherent sweetness and. punctuates that with luscious dates.
- Nothing simpler, to all intents and purposes, than preparing a beurre noisette and yet, it is a very difficult undertaking! How can we repeatedly obtain that colour, that aroma, that delicate taste?
- We grilled two soles whole, while making a beurre noisette with capers.
- Grilled sirloin or rib eye steak is served with grilled mushrooms and tomatoes, and lemon sole is pan fried with a beurre noisette.
Origin French, literally 'hazelnut butter'. Definition of beurre noisette in US English: beurre noisettenounˌbər nwäˈzet A sauce of butter cooked until golden or brown, usually flavored with capers, herbs, vinegar, etc. Example sentencesExamples - In a small saucepan melt the butter and add a splash of soy sauce to make a beurre noisette.
- Here, after the truffle was sliced on our respective three dishes, a beurre noisette was dribbled on top.
- We grilled two soles whole, while making a beurre noisette with capers.
- I had assumed that I would do the common preparation of a beurre noisette (literally hazelnut butter) and a side of those lovely broad beans cooked and drizzled with sea salt and extra virgin oil.
- He serves meaty prawns in a beurre noisette that brings out the prawn's inherent sweetness and. punctuates that with luscious dates.
- Cook to medium and finish in the pan with the thyme buds and cold butter, turning it into a beurre noisette.
- Recently I made a beurre noisette -- sauteeing butter until it was nut-brown -- then added lemon verbena for flavor.
- In French cuisine beurre noisette is butter heated until it is the colour of hazelnuts.
- I like to serve the ravioli tossed in a sage-infused beurre noisette with shreds of fresh sage, butter and shavings of Parmesan.
- Their delicate flesh is delicious boiled until tender, then lightly dressed with a beurre noisette or a mustardy vinaigrette.
- Nothing simpler, to all intents and purposes, than preparing a beurre noisette and yet, it is a very difficult undertaking! How can we repeatedly obtain that colour, that aroma, that delicate taste?
- For instance, if you're cooking butter to make a beurre noisette, when it stops sizzling, it's ready.
- Grilled sirloin or rib eye steak is served with grilled mushrooms and tomatoes, and lemon sole is pan fried with a beurre noisette.
- The wing of skate had received even more minimalist treatment; browned in a hot pan, baked for a few minutes then served with a beurre noisette and a state-of-the-art scallion mash.
- Make a beurre noisette by heating 200g of the butter over a medium-high heat for about 5 minutes, until it turns golden brown and has a nutty aroma.
Origin French, literally ‘hazelnut butter’. |