Brown Butter
Brown butter, or beurre noisette, is a sauce traditionally used in French cuisine and it’s paired with both savory and sweet dishes.
Brown Butter
Yield: about 1 cup
Prep time: 3 MinCook time: 10 MinTotal time: 13 Min
Nutty and delicious, this is what your muffins have been missing!
Ingredients
Instructions
- Put half of the butter into a small pan over medium heat. Swirl gently as it melts and begins to form. Eventually the foam will begin to subside and you'll notice sediment browning in the bottom of the pan. Continue swirling until the sediment becomes deep golden brown. Immediately pour the butter and all of the flavourful sediment into shallow bowl. Rest, swirling occasionally, until cooled to room temperature. This will take at least an hour, so it's best done well in advance, even the day before. The brown butter may safely rest overnight, covered, at room temperature.
- Once the brown butter has cooled, toss the remaining softened butter into a small bowl and whisk it by hand (or use an electric mixer). Add the cooled brown butter and sediment a bit at a time, whisking constantly until they are thoroughly mixed. Transfer to a small serving bowl. (This butter may be made several days ahead and kept at room temperature until needed).