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How to make brown butter (beurre noisette)?

Instructions in the pictures on how to make a wonderful butter with the smell of roasted hazelnuts, which you can later use for many savory dishes and desserts. With it, everything becomes much more aromatic!

Beurre noisette, brown butter, brown butter or hazelnut-flavored butter is, in fact, butter that is heated until it darkens and begins to spread a nutty odor around it (as its names suggest). We use it to enhance the taste of butter and give a special aroma to salty and sweet dishes.

It sounds like unnecessary messing around the kitchen, soiling the dishes and risking the butter not to burn, all to end up getting the same thing a little changed color, but it just sounds that way!

The taste and aroma of brown butter are something that I would very much like to spend time in the kitchen and soil the sherpa, and as for the risk of burning – so there is not such a big chance that it will happen if you follow the instructions. There is a possibility, but you have to be there and don’t count on being able to rearrange your laundry or wash the dishes while the butter does its thing.

If you keep a close eye on what’s going on, it will be perfect, and the house will be flooded with the smell of toasted hazelnuts. 🙂

Not to be outdone, you can use brown butter instead of regular butter in biscuit cakes, cookies or muffins. On the other hand, with the addition of some fresh herbs, you can use it as a topping for roasted or boiled vegetables, pasta or mashed potatoes.

How to make beurre noisette?

Heat the sherpa over medium heat. Add the diced butter (to melt as evenly as possible) and stir occasionally.
When the butter melts, it will boil quickly and start foaming. At the bottom, white dots will be caught, ie milk particles which, as the butter is cooked, will start to turn brown.
The foam will be white and thick at the beginning, and then, by cooking, the bubbles will become lighter and more transparent. The yellow color will slowly start to get light brown or darker golden tones, and the dots at the bottom will turn brown. It is important not to move away from the stove, to stir occasionally and to notice these changes.

The whole room will start to smell like roasted hazelnuts, and that aroma and look that I described will mean that the butter is done. Transfer the sherpa to a cool surface, or if you don’t trust your sherpa, immediately pour the butter into another bowl.
It is important not to continue cooking it, because the particles will become almost black, and the butter itself will become very dark. In that case, it is best to ruin everything and start from the beginning. I’m sorry to have to say this, but the possibility of it happening exists, although, if you’re careful, not so great.

The preparation time will vary depending on the amount of butter, as well as the shape and type of sherpa you use. For the amount of about 150g, in my case it took about 20 minutes, but I will remind you that I used an ordinary sherpa and then I cooked over a low heat. If you use a sherpa with a thicker bottom, and at a medium temperature, I believe that it will take a little less time. In any case, be guided by the look and smell of butter, not for minutes!

I hope that this technique will be interesting to you and that this fragrant butter will enter those kitchens where it has not been before! Really worth it!