Browned Butter
Browned Butter, also known as beurre noisette, is the process of cooking unsalted butter until the water has been cooked out and it has a nutty and toasty taste.
Servings: 6 tablespoons
Ingredients
- ½ cup (1 stick / 113 g) unsalted butter
Instructions
- In a stainless steel skillet (or another light-bottomed pan) over medium-high heat, melt the butter, swirling the pan occasionally. The butter will begin to foam, which signals the water in the butter is boiling off. (Watch closely at this stage; browned butter and burnt butter are within seconds of each other.) Tiny brown specs of milk solids will begin to appear at the bottom of the pan; constantly stir and scrape these off using a spatula so they don't stick.
- As soon as the butter turns chestnut brown and smells nutty, remove the pan from the heat. Pour the browned butter into a large, heat-safe bowl, making sure to get all the browned bits. Continue to stir the browned butter for 1-2 minutes as it cools down.