Brown butter (also known as beurre noisette in France, where it first became popular) is a deceptively versatile and useful addition to your book of kitchen skills. When used as the base of a delicious, savory sauce for meat and/or vegetables, it adds a delicate, rich, and nutty flavor to your meals that you won’t soon forget.
So, let’s go ahead and learn how to make it!
What You’ll Need
- Unsalted butter
- A non-stick pan
That’s it! Those are literally the only two things that you’ll need in order to make brown butter. It couldn’t be any easier, could it? The only thing that you should be careful about is using unsalted butter instead of salted butter. The final result will be much tastier and richer if you use butter without added salt.
How to Make Brown Butter
Decide how much butter you’ll need to use, and once you’ve done so, transfer it to a pan on medium heat. The butter will begin to melt, and you’ll start to see bubbles and foam form.
The color of the butter will also begin to change from a light yellow to a toasty brown as it continues to cook. After a few minutes, you’ll also start to see chunks of brown sediment forming and settling at the bottom of the pan. This is your sign that the butter is finished cooking.
The final step that you’ll want to do is to transfer the liquid melted brown butter into a bowl. Try to avoid transferring the sediment (consisting of milk solids) into the bowl, and then discard it.
Your brown butter is now ready to be used in the recipe of your choice!
