Brown butter, also known as beurre noisette in French, is made by toasting milk solids in butter until it becomes a rich, nutty brown. It can be used in a variety of dishes, from desserts to pasta sauces, and can be stored in the refrigerator or freezer.
Brown butter is made by toasting milk solids in butter so that it becomes a rich, nutty brown. It is often used in French cooking to make delicately flavored desserts and sauces, and can also be used as a topping for things like pasta and mashed potatoes. This butter is actually quite easy to make and can add a whole new layer of flavor to otherwise less interesting dishes, so it’s worth learning about. All a cook needs is a sturdy saucepan, a heatproof spatula, and some unsalted butter.
In French, brown butter is known as beurre noisette, or “nut butter,” a reference to the nutty flavor, aroma, and color it has. Some recipes may specifically call for it, especially in the case of pastry, and it can also be added to the pastry to make it more interesting. Additionally, butter can be mixed with ingredients like sage, parsley, or lemon juice to make it into a sauce for things like fish and sauteed vegetables.
A cook can do this by taking unsalted butter and placing it in a cold saucepan. The butter should be melted over medium heat, stirring the cook periodically to make sure the butter does not burn. Simmering may start to foam slightly which is quite normal and it will start to turn brown. When it is evenly browned, it should be removed from the heat. A balance must be struck between browned and burnt butter, so cooks should be especially careful at the end of the process to avoid spoiling the butter.
Brown butter can be used immediately or stored in the refrigerator in an airtight container for several weeks. It can also be frozen, although cooks should ensure it is completely cold to avoid condensation forming which could freeze. When reheating butter that has been chilled or frozen, the cook should be very careful not to burn it. He might want to try heating it in a double boiler and keep a close eye on it so it doesn’t burn.
Cooks can use butter in many of the same places they would use conventional butter. The light nutty taste complements a range of dishes, from biscuits to ravioli. It can also be used in unusual places, such as salad dressings and spreads. One of the more popular dishes that include it is a brown butter and sage sauce for pasta, especially nut-filled pastas like pumpkin ravioli or pumpkin tortellini.
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