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Brown Butter (Beurre Noisette) Recipe

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This recipe for Brown Butter (Beurre Noisette) is from The MACY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup unsalted butter, room temperature or cold
Directions:
Directions:
Cut the butter into small evenly sized pieces. Heat a nonstick light-coloured saucepan or high-sided fry pan on medium heat.

Add the butter and whisk it occasionally to ensure that it melts evenly.

As the butter melts, it will start to bubble, pop and splatter. The milk solids and fat will start to separate and you'll see the white milk solids fall to the bottom.

Continuously whisk. The water in the butter starts to evaporate and the butter will foam up.

Watch the butter closely. The milk solids caramelise on the bottom of the pan and the butter will turn from a bright yellow to light amber, to golden through to a deep rich brown.

When it starts to smell intensely buttery and nutty, and the butter is a deep golden brown then remove the pan immediately from the heat and pour the butter into a heat-proof bowl.

If left in the pan, the butter and milk solids would continue to cook in the residual heat and burn to create a bitter-tasting butter.

Use straight away if melted brown butter is called for. Or leave to cool to room temperature and refrigerate.

 

 

 

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