Brown Butter
Butter cooked past melted to nutty and amber, and stopped before it burns. Different handling for savoury and for baking.
- Yield
- scales to any amount
- Active
- 8-10 min
- Total
- 10 min
Beurre noisette. Not a recipe so much as a five-minute technique that two dozen other recipes depend on.
Ingredients
Method
-
Prep
Slice the butter into even tablespoon-sized pieces so it melts at one rate.
-
Heat
Melt it in a light-coloured skillet or saucepan over medium heat, swirling occasionally. Light-coloured matters: you are judging this by colour.
-
Simmer
It will boil, pop and sizzle as the water cooks off. Stir constantly and scrape the sides and bottom.
-
Simmer
When the popping suddenly quiets, a fine foam covers the surface. That is the water gone.
-
Finish
Push the foam aside and look at the bottom for amber flecks. The liquid turns coppery amber.
-
Finish
The moment it smells deeply nutty, take it off the heat.
-
Serve
Pour it into a heatproof bowl straight away, flecks and all, so it stops cooking. The pan alone will take it past nutty and into burnt.
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