Brown butter is a butter that has been melted and cooked at medium heat, until the milk solids it contains turn brown. This process develops nutty caramelized flavors, that’s why it’s called “beurre noisette” in French, meaning “hazelnut butter”. It’s used for many recipes, like financiers, cookies, sauces… I prefer to strain it once browned, to remove the milk solids (not easy to digest!) and keep a clear flavored butter.
- Nylon mesh strainer
- 200 g Butter
- Place the butter in the saucepan over medium heat and let it melt.
- Cook it until it starts forming bubbles. A withe foamy layer will form on the top and the butter will start "singing" (the noise of the bubbles)
- Occasionally swirl the pan to ensure that the milk solids are evenly browned.
- The white surface will evaporate and the oil will start to have a darker color.
- The brown butter is ready when the milk solids (at the bottom of the saucepan) become golden brown in color and the noise of the bubbles will stop.
- Transfer immediately in a clean container. I prefer to strain it to get rid of the milk solids, even though they have a nice nutty taste, but they are indigestible.
You can prepare a larger quantity of brown butter and store it in an airtight container in the fridge, for a maximum of one month.