Browned Butter

 

To make brown butter (also called beurre noisette), simply start by melting unsalted butter over medium heat. Use a pan with a light-colored bottom so you can keep track of the color as the butter begins to brown. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. The color will progress from yellow to tan to a toasty-brown. Once you smell a nutty aroma, take the pan off the heat and transfer the browned butter to a heat-proof bowl to cool. The milk solids cook fast and you’ll see them settle on the bottom of the pan like the dregs in a bottle of wine. When you transfer the brown butter to a new container, you can leave as much of this sediment in the pan as possible. You can also strain the butter through a fine meshed strainer or cheese cloth to remove all the particles. Now, I like the slightly burnt taste that these solids give to the butter…so try it both ways to see what you like. It’s easy enough to brown just what you need for your recipe, but you can also brown large batches of butter at a single time. It keeps for quite a while in the fridge, or you can freeze it in ice cube trays. You can use brown butter in just about any recipe that calls for butter, including cookies, cakes, or sauces. I love spooning a little bit over pasta, fish dishes, or even steamed vegetables. It also makes an excellent spread for dinner rolls when whipped together with regular butter.