Brown Butter
Brown butter (French beurre noisette) is butter heated until it turns light golden and smells nutty.
Origin
As butter heats, its water evaporates and the milk solids brown. This creates toasty flavours reminiscent of hazelnut. In classic cooking, brown butter goes with fish, vegetables, pasta and baking.
How to
Melt butter in a light-coloured pan or pot over medium heat, stirring occasionally. It foams first, then turns golden and begins to smell nutty. Take it off the heat straight away and pour it, brown bits included, into a cold bowl so it stops browning.
Common mistake
The step from nutty to burnt is short. A light-coloured pan helps you judge the colour. At the first nutty aroma, take it off the heat.
Related recipes
White and Green Asparagus with Brown Butter Espuma – a Creative Vegetarian Starter for Spring, Homemade Schlutzkrapfen with Potato Spinach Filling and Brown Butter
The right tool
An uncoated pan that holds heat evenly works best here: our Premium Stainless Steel Pan.
Related terms
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