Beurre monté including as a sauce, as an ingredient for other sauces, as a poaching medium, or as a resting medium for cooked meat. In order to make a "beurre monté", boil a very small quantity of water, i.e. 15–60 mL (1–4 tablespoons). Once water has come to a boil, turn the heat down and start whisking the cold butter into the water, one or two chunks at a time. Add more butter whenever the chunks have melted. Once the emulsion is started, more butter can be added at a time. Continue adding butter while whisking until one has the desired quantity
Beurre noisette reach a toasty hazelnut colour, the pan is removed from the heat. "Beurre noisette" may be used in its liquid state or cooled to a solid form. It has a nutty flavour and is particularly included in the batters for "madeleines" and "financiers". If "beurre noisette" is not mixed after preparation but separated into the firm (protein) and liquid (fat) components, the latter is the type of clarified butter known as "ghee" in South Asia and "samna" in the Middle East countries. Beurre noisette Beurre noisette (, literally: hazelnut butter, loosely: brown butter) is a type of warm sauce used