BEURRE NOISETTE
110g butter,30ml lemon juice, vinegar or wine.
Source: N.Y.
METHOD
Cook butter to nut brown, reduce acid & add to butter, return to heat & flavour. Amandine = 1/3C blanched whole or slivered almonds.
110g butter,30ml lemon juice, vinegar or wine.
Source: N.Y.
METHOD
Cook butter to nut brown, reduce acid & add to butter, return to heat & flavour. Amandine = 1/3C blanched whole or slivered almonds.