Brown butter is made by toasting the milk solids in butter so that it turns a rich, nutty brown. It is often used in French cuisine to make delicately flavored pastries and sauces, and it can also be used as a straight condiment on things like pasta and mashed potatoes. This butter is actually quite easy to make, and it can add a new level of flavor to otherwise less interesting dishes, so it is well worth learning. All that a cook needs is a sturdy saucepan, a heat proof spatula, and some unsalted butter.
In French, brown butter is known as beurre noisette, or “hazelnut butter,” a reference to the nutty flavor, aroma, and color that it has. Some recipes may specifically call for it, especially in the case of pastry, and it can also be added to pastry to make it more interesting. In addition, the butter can be mixed with ingredients like sage, parsley, or lemon juice to turn it into a sauce for things like fish and sauteed vegetables.
A cook can make it by taking unsalted butter and putting it into a cold saucepan. The butter should be melted on a medium heat setting, with the cook stirring it periodically to make sure that the butter does not burn. The simmering may start to foam slightly, which is quite normal, and it will begin to turn brown. When it has browned evenly, it should be removed from the heat. A fine balance must be struck between browned and burned butter, so cooks should be especially attentive at the end of the process to avoid ruining the butter.
Brown butter can be used immediately or stored under refrigeration in an airtight container for several weeks. It can also be frozen, although cooks should make sure it is completely cool to avoid the formation of condensation that may ice over. When reheating butter which has been chilled or frozen, the cook should be very careful not to burn it. He or she may want to try warming it in a double boiler and keep a close eye on it so that it does not burn.
Cooks can use the butter in many of the same places that they would use conventional butter. The slight taste of nuts complements a wide range of dishes, from biscuits to ravioli. It can also be used in unusual places, like dressings for salads and spreads. One of the most popular dishes that include it is a brown butter and sage sauce for pasta, especially nutty filled pastas like pumpkin ravioli or squash tortellini.
