Beurre Noisette

Beurre noisette ("hazelnut butter", sometimes loosely translated as "brown butter") is frequently used in French pastry production. Unsalted butter 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. As the milk solids reach a toasty hazelnut color, the pan is removed from the heat. Beurre noisette may be used in its liquid state, or cooled to a solid form. It imparts a warm, nutty flavour, and is particularly included in the batters for madeleines and financiers.
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Noun
1. clarified butter browned slowly and seasoned with vinegar or lemon juice and capers
(synonym) brown butter
(hypernym) butter

(burr-nwah-zet) (French) Butter that tastes like hazelnuts, achieved by melting butter until it turns a golden brown.