It can accompany savoury foods, such as winter vegetables,[2] pasta,[3] fish, omelettes,[4] and chicken.

It has a deep yellow, almost brown, colour and a nutty scent and flavour from the heating process.

When unsalted butter is melted over low heat and allowed to separate into butterfat and milk solids, the latter naturally sink to the bottom of the pan and, if left warming over gentle heat, will begin to cook slightly and turn a deep brown color.

Beurre noisette may be used in its liquid state as a flavorful addition to many foods or cooled into a solid form.

If beurre noisette is not mixed after preparation, but separated to 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.