Brown butter "Beurre noisette"

Name: Brown butter "Beurre Noisette"
Prep time: 1 min
Cook time: 10 min
Total time: 10 min
Cuisine: french
Ingredients: 200 g Butter - unsalted or salted

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Have you ever tried brown butter (beurre noisette)! The butter is heated until it gives off a delicious roasted nuts smell, perfect for flavoring all your sweet and savory recipes. Why not try this French cooking technique, it only calls for 10 minutes to take your butter to the next level.

Brown butter make it better

Brown butter is a French kitchen process called beurre noisette, which consists in melting butter in a pan until it is clarified as in the making of ghee (separation of the fat and whey).

But the cooking is prolonged until it takes a light brown color and it gives a delicate flavor of roasted nuts, hence its name of "beurre noisette".

Butter is great but brown butter is much better! Perfect for flavoring all kinds of savory dishes, it is used for cooking meat and fish, and also in sauces, but it is also incredible in sweet desserts.

We use it in desserts and cakes like madeleines, financiers and even in the French crepes. It adds a toasted flavor and accentuates the taste of butter as in the recipes of brown butter chocolate chip cookies or even in muffins and brownies.

Why you'll love this recipe

It's easy and only takes 10 minutes to brown butter.
Brings out the flavor of the recipes with the taste of a toasted nut.

How to brown butter

Start by placing the butter, cut into equal pieces, in a saucepan or skillet, preferably light-colored to control the color and to ensure the browned butter cooks well.
Then heat over medium heat.
The butter will first melt slowly and then it will clarify (the fat separates from the milk, the whey which will fall to the bottom of the pan).
When the butter is completely melted, stir from time to time with a wooden spoon.
Then it will start to foam, the sound of cooking will also change, we say that it sings.

When it starts to turn brown, it' s the casein (the protein in the milk) that is caramelized and that gives those little dark residues at the bottom of the pan.
You should also smell its nutty flavor which tells you that the recipe is ready.

Remove from heat and pour the mixture into another container to stop cooking and through a sieve to collect burnt residue.
Allow to cool completely to room temperature, the butter will solidify and you can use it immediately.

Frequently asked questions

Is Brown Butter the same as clarified butter?

Clarified butter is just melted butter from which the foam and whey are removed. While the browned butter is a butter that we will caramelize gently to bring out a flavor.

Which butter to use to make brown butter?

A butter with at least 80% fat, the one you usually use in your pastries or for cooking.

Is brown butter healthy?

There is no health risk in consuming browned butter as long as you do not burn the butter during cooking and that you recover the burned residues with a sieve.

How to brown butter for cookies ?

Follow the instructions for the browned butter and let it come to room temperature before adding it to your cookie dough

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