You have made, or many times almost made, unintentionally, France’s revered, warm gourmet sauce, Beurre Noisette, or brown butter as we call it in this country.
Serious brown butter is an art and one you can make on purpose to achieve a nutty, near-caramel, toasted, almost hazelnut-like flavored butter with countless uses. It is the careful cooking of unsalted butter just long enough to cook away the water found there, then medium-toasting the butter’s milk solids, which makes your highly-sought-after, delicious brown butter sauce.
There are three popular ways to process butter for different cooking needs. All butter is composed of fat, milk solids and water. The Indian culture uses a lot of Ghee-processed butter, and clarified butter is used frequently for seafood sauces by all cultures. These processes separate the water from the butter then strain the milk solids away from the butter. They are usually made in larger batches than brown butter.
How to make BROWN BUTTER
Total time about 5 to 7 minutes.
• 2 sticks (1/2 pound) unsalted butter cut into uniform, smaller chunks
• Choose a stainless-steel skillet or saucepan to show contrast between browning milk solids and the pan bottom.
• Set heat to medium and select a heat-resistant spatula.
• Stir constantly and slowly to make melting even.
• The water in the butter will cause foaming.
• Very soon particles in the liquid will start to change from yellow to tan then to brown. This will happen quickly.
• When the aroma is nutty and the brown is about the shade of Graham crackers, remove it pan immediately.
• Quickly transfer liquid into a room-temperature, heatproof bowl.
• Transfer mixture to a Mason jar once cooled to room temperature.
Store brown butter in clear jar which seals tightly. Refrigerate for up to 2 weeks. Frozen brown butter will last up to 3 months.
Serve brown butter in or over the following:
Hot buttered drinks
Sauce for vegetables
Website recipes from Food TV: