Beurre noisette is caramelized butter and it has a beautiful nutty aromatic flavor. Caramelize the butter on a medium heat and stir it every now and then to prevent the solids from burning.
Once the color starts to chance turn the heat down, so you have more control. Then when it’s caramelized pour it into a bowl and let it cool down in your fridge.
Now cut the shallots in half and clean them, then slice them in thin slices. Transfer the shallot into a pan and then to the same with the garlic.
Also add the thyme, the black pepper grains, the coriander seeds, the white wine and the white wine vinegar. Bring this to a simmer and then let it reduce on a medium low heat till 80% of the liquid is reduced.
Once reduced drain it and press all the liquid out the shallots using a ladle so nothing is wasted. This liquid is called gastric.
