If you know me, then you know I like butter. But you know what's even better than regular ol' butta? BROWN butter.
Also known as beurre noisette, or hazelnut butter in French. It's got a bit of nutty flavor just packed with yum. Use it on all sorts of things - veggies, pasta, fish, chicken, or even just on a spoon. No judgement here! Fortunately for you, it's also really simple to make. Afterall, what you're doing is simply heating butter until it browns - easy enough, right?
As you heat butter, an emulsion, the water evaporates and the milk proteins separate out and begin to brown. The milk proteins browning gives brown butter it's wonderfully nutty flavor. The only crucial part? Removing the butter from the heat before you get black butter. And one good way to know when to remove your butter from heat is to be smarter than me and use a light colored pan. It'll make your life a lot easier. Trust me.
What are some simple ways to level up your ingredients?
Brown Butter
by CJ HuangPrep time:
Cook time:
Total time:
Yield: just under 8 ounces
Materials:
| Mass | Weight | Volume | Number | Material | Notes |
|---|---|---|---|---|---|
| 227 grams | 8 ounces | 1 cup | butter |
Methods:
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1. Gather all materials. |
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2. Melt butter. It'll make your life a lot easier if you're smarter than me and use a light colored pot. :) |
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3. Continue heating and stirring butter until slightly browned. Then remove from heat. |
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4. Filter out browned milk solids. |
