I don’t know why I keep sharing all my baking secrets, part of me feels that I should leave a bit of mystery to keep my customers coming back. However...there is a much larger, louder part of me that is yelling, “ Woman, tell the world!”.
So listen up, beurre noisette, aka brown butter, is the yummy result of unsalted butter after you have essentially fried the separated milk solids that butter is made of. The result will be a hazelnut colored sauce, with a nutty taste.
How is it done?
- Place a stick of butter into a small saucepan. Heat it gently on low heat and whisk until the butter melts.
- The butter will foam like crazy, you’re not doing anything wrong, this is water boiling off and is apart of the process. Keep your eye on it.
- In about 5 to 8 minutes, you’ll notice the color change and little brown specks and a nutty aroma. Remove from heat. You can go from “yum” to “yuck” really quickly if you’re not paying attention at this point. The residual heat will continue to cook the butter, so keep whisking until you have a hazelnut color.
- Add your browned butter to a heat-safe bowl and to let it cool. If you’re not using it today, it can store in the fridge
What can I use it for?
Well since this is a baking blog, I use it for...baking. Big surprise. I let it solidify for a few hours and use it in any recipe calling for butter. It’s a must in my cookies. However...it is brown butter that is awesome on fish, pasta, poultry, and veggies.