Brown Butter (Beurre Noisette)
Beurre Noisette is brown butter that has a wonderful nutty aroma and taste. It can be made into a sauce for sautéing fish or chicken. I also use it as an ingredient in my crêpe recipe. This brown butter also works perfectly with Pumpkin Gnocchi.
The amount of butter needed to make 1 cup may vary depending on which butter you use and how much water or liquid is contained in that butter.
Cut the butter into small pieces. Place the butter into a light colored saucepan. Stir (with a high-heat spatula) the butter over medium low heat until the butter starts to melt and foam.
The butter will start to change color as the foam subsides. The milk solids will come up to the top, but do not remove them. Turn the heat down to low and let the butter caramelize to a golden brown. Watch Carefully. Do NOT let the bits on the bottom of the pan turn black. It will become burned and bitter. Remove the pan from the heat and skim off any remaining foam.
The best way to store your Beurre Noisette is to let it cool for a couple of minutes. Pour into a wide mouth mason jar leaving any of the brown bits in the pan.
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Brown Butter (Beurre Noisette)
Beurre Noisette (Brown Butter) - Can be made into a sauce for sautéing fish or chicken. Also as an ingredient in crêpe batter. It is also perfect to use with Pumpkin Gnocchi. It has a wonderful nutty aroma and taste.
Ingredients
- Three sticks of unsalted butter
NOTE: I use European Butter with an 82% butterfat.
Directions
- Step 1 Cut the butter into small pieces.
- Step 2 Place the butter into a light colored saucepan. Using a light colored pan, will allow you to see the color change as it begins to melt.
- Step 3 Stir the butter with a high-heat spatula. Melt the butter over medium low heat until the butter starts to melt and foam.
- Step 4 The milk solids will come up to the top, but do not remove them.
- Step 5 Turn the heat down to low and let the butter caramelize to a golden brown. Watch Carefully. Do NOT let the bits on the bottom of the pan turn black. The butter will become burned and bitter.
- Step 6 The butter will start to change color as the foam subsides (small bubbles), approximately 6-9 minutes.
- Step 7 Remove the pan from the heat and skim off any remaining foam.
- Step 8 The best way to store your Beurre Noisette is to let it cool for a couple of minutes. Pour into a wide mouth mason jar leaving any of the brown bits in the pan.
- Step 9 Refrigerate what you don’t use.
NOTE: The amount of butter you need for 1 cup may vary depending on which butter you use and how much water is contained in the butter.
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