Not many of us are aware about the fact that there is something known as the brown butter. Brown butter is nothing different, it just has a bold nutty flavor to it. Because of its versatile nature, it can be used as a sauce or as an ingredient in any kind of sweet.
Brown butter also known as Buerre Noisette, is a classic French staple sauce. It is one of those recipes which takes less than 15 minutes to make and adds wonders to your dish. Butter is melted, sizzles, caramelized and used as an ingredient, sauce, or as a dressing over pasta, meat, vegetables, brownie butter sugar cookies, brown butter apple blondies and brown butter pound cake.
1. BUTTER – you can use either, unsalted or salted but make sure to take it out of the refrigerator 20-30 minutes before starting to make the recipe. Also, remember to cut it into small cubes which makes it easier to melt the same.
2. PAN – use a light colored pan so that it’s easy to see what the butter is turning its color into.
3. SPATULA/WOODEN SPOON/SILICONE WHISK
We start by heating the light colored pan a little, then add the butter cubes we cut earlier. Take a spatula to stir the butter. As it melts, you will see that it will start to foam and sizzle towards the ends of the pan. Keep stirring. After around 5-8 minutes, the butter will start turning into brownish color. The sizzle will subside and smell would be extremely buttery, nutty and rich.
QUICK TIP – there is just a few seconds gap between a perfect brown butter and a burnt brown butter so make sure you keep stirring and once you notice the foam and the sizzling subsiding, immediately remove the pan from the flame and pour the sauce into a heat proof container. If the brown butter is left in the hot pan, the butter will burn.
Good Luck!