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In France, brown butter is known as “beurre noisette.”

If she spears any, she serves it with miso and dill pickles in a split beurre noisette sauce.

In French, brown butter is called beurre noisette, hazelnut butter, and it’s a good name to remember as you melt and color the butter for the madeleines.

The technique of “washing” a spirit in beurre noisette gives a beautiful, velvety, nutty finish, but you can also make this with straight brandy.

Our lush breakfast, ordered up to our room, included delicious grilled kippers with caper beurre noisette, and toast accompanied by butter served in a scallop shell and a selection of Wilkin & Sons jam and honey.