Beurre Maître d'Hôtel during the last few minutes of cooking. It may be used in the place of a sauce, and a small amount can significantly add to a dish's overall flavor. Beurre Maître d'Hôtel is used as an ingredient in Chateaubriand sauce, which is sometimes used in the preparation of Chateaubriand steak. The butter is used in the last stage of the sauce's preparation, whereby after the sauce is strained, it is finished with Beurre Maître d'Hôtel. Chopped tarragon may also be added to the sauce during this last preparation stage. Beurre Maître d'Hôtel Beurre Maître d'Hôtel, also referred to as Maître
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