Brown butter, or beurre noisette, is created by cooking the fats present in butter while evaporating the water. Typically used in french cuisine, brown butter has a light nutty flavour to it, hence the name beurre noisette, a.k.a hazelnut butter in french. It is usually the secret ingredient that makes both sweet and savoury dishes a whole lot better.
Brown butter can be made in advance and stored in the fridge like regular butter. Depending upon your liking or what the recipe calls for you can stop at golden brown, brown or almost burnt black. Personally, I love the aroma and flavour an almost burnt brown butter gives.
To make brown butter you will require the following items:
- A deep dish pan / skillet or pot
- A whisk
- A sieve
- A clean container / bowl / butter box with a lid
a) Cut your butter into cubes, preferably the same size to ensure even melting, place in the skillet and heat over medium flame.
b) Using the whisk, lightly stir the butter as it melts. Once it begins to foam, increase the speed of whisking slightly to ensure the butter doesn’t burn.
c) You will notice the butter turning from yellow to golden to brown and then almost black. Whenever you reach your desired colour, take it off the heat and pour into the container using a sieve.
d) We use to sieve to remove any milk particles that are burnt. However, these burnt pieces have a flavour of their own and so some people recommend leaving them in. If you wish to do so, pour the melted butter into a clean container without passing it through a sieve.
c) Set it aside for a couple of hours to cool and solidify. Store in the refrigerator.
I love using brown butter to make sable cookies, as it gives that extra punch of nuttiness. It also makes for a great alternative to oil or regular butter when making simple white sandwich bread. It can used as an alternative for any recipe that calls for butter and can even be blended with regular butter to use as a spread.