Classic Beurre Noisette
The difference between butter and browned butter is the removal of water and the caramelization of milk proteins. It transforms a simple sauce or baking base into something with depth and a nutty character.
Use a light-colored pan to track the color transition.
Because the transition from toasted to burnt happens in seconds, choose a stainless steel or light-colored enamel skillet so you can see the milk solids darkening.
- Light-colored stainless steel pan or saucepan
- Silicone spatula
- Fine-mesh sieve
- Heat-proof bowl
What goes in.
- 8 ozunsalted butter, cut into cubes
Watch for the silence
When the butter stops hissing and bubbling, the water has evaporated. The transition to brown happens immediately after that silence.
The method.
Melt the butter
Place the cubed butter in your pan over medium heat. Let it melt completely without stirring.
Cook and swirl
Once melted, the butter will begin to foam. Swirl the pan occasionally to ensure the milk solids on the bottom brown evenly rather than burning in one spot.
Identify the threshold
Watch for the butter to turn from a pale yellow to a golden brown. You will see sediment forming at the bottom.
Stop the heat
As soon as you smell a distinct nutty aroma and see the foam recede, pull the pan from the heat. The sediment should be the color of a toasted hazelnut.
Strain
Immediately pour the butter through a fine-mesh sieve into a heat-proof container to stop the cooking process. Use immediately or let cool.
Other turns to take.
Herb-infused
Drop a sprig of fresh sage or thyme into the pan during the final thirty seconds of cooking.
Lemon-brightened
After straining, stir in a squeeze of fresh lemon juice to cut the richness.
When it doesn't go to plan.
If the solids turn black or smell acrid, the butter has burned; start over.
Do not walk away from the stove, as the final stage happens in less than a minute.
Use high-quality unsalted butter to avoid the salt crystals becoming too concentrated.
The ones that keep coming up.
Can I use salted butter?
It is not recommended, as the salt does not evaporate, leaving the final butter much too saline.
How do I store it?
Keep it in an airtight container in the refrigerator for up to a week. Gently re-melt it over low heat before using.
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