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| Description |
Beurre noisette is a warm sauce often used to accompany many foods, such as fish and vegetables, as in this case: halibut with porcini mushrooms, butternut squash, chestnuts and brussels sprouts. Beurre noisette is made from unsalted butter which is melted over low heat and allowed to separate into butterfat and milk solids. The milk solids naturally sink to the bottom of the pan and, if left over gentle heat, will begin to brown. |
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| Date | |||
| Source | Flickr: Pan Roasted Halibut | ||
| Author | Arnold Gatilao | ||
| Permission (Reusing this file) |
  This file is licensed under the Creative Commons Attribution 2.0 Generic license.
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 02:19, 15 February 2012 | | 1,280 × 960 (266 KB) | Flickr upload bot | Uploaded from http://flickr.com/photo/58819758@N00/2965749389 using Flickr upload bot |
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