Beurre noisette is one of the most basic French butter sauces. Noisette is the French word for hazelnut, though no nuts are used to make the sauce.

It's made by melting butter until light golden brown with a nutty aroma and seasonings such as capers, thyme and lemon are added for flavour.

It's delicious served over fish and takes no time to make. In fact, it's called 'the best one ingredient sauce in the world'.

Some chefs and cooks use burnt or brown butter in everything from making pastries and in baking to ice cream, ladled over gnocchi, with seared calfs liver, fillet steak and cauliflower soup.

Learn how easy it is to make beurre noisette.