Learn what brown butter is, how to make it and how to use it...
Brown butter (buerre noisette) is melted butter with a nutty flavour brought on by gently cooking it. In less than 10 minutes, butter sizzles, foams and gently cooks into a nutty and caramelised flavour ingredient you can use as a sauce over pasta, gnocchi, meat or vegetables or in sweets like brown butter pecan cookies.
Browning the butter is so easy and quick. Cut butter into smaller pieces and place in the light-colour pan. Turn the heat onto medium-low and place the pan on the stove.
Begin stirring to move the butter around as it melts. Once melted, the butter will begin to foam and sizzle around the edges. In about 6 - 8 minutes the butter will turn golden brown. The foam will slightly subside and the dark golden flecks (browned milk solids) will appear on the bottom of the pan, and the butter will start smell nutty and toasty.
Be sure to stir continuously as the butter can burnt easily. Once some foam begins to dissolve and you notice the specks on the bottom of the pan has browned, immediately remove the pan from heat and pour the butter into a heatproof bowl to stop the cooking. If you leave the butter in the hot pan, it will burn. Stir the butter for one or two minutes to cool it down.
You can prepare brown butter in advance. Since the butter is solid at room temperature, the brown butter will harden. Cover and store in the fridge for up to 5 days or in the freezer for up to 3 months. Melt or bring to room temperature before using in your recipe.
Brown butter is one of those ingredients which improve all recipes. It takes any kind of cake to whole new level of complex, nutty flavour and adds toasted flavours to blondies or cookies. It is used as sauce over pasta or gnocchi. You can pour it over any kind of vegetables or stir a couple of tablespoons into mashed potatoes.
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