If you don’t think that butter can get any better, you probably haven’t tried brown butter. Known by its French name, beurre noisette, this method of heating the spread gives it a toasty, nutty flavor. From there, it can be used on practically anything — vegetables, pasta, pastries.
Making brown butter can be a tricky process that can easily go wrong. Here are some tips to stop that from happening.
All Equal Here
In order for your butter to evenly brown, all pieces should be equal. Cut the butter into uniform sizes so that there are no smaller pieces that cook quicker than larger ones.
Light and Bright
Seeing the butter change from yellow to a nutty brown is one of the most beautiful things. But you cannot witness that process if you are using a dark pan. Stick to light-colored pans like stainless steel so you can avoid the butter getting too dark.
Total Attention
As making a beurre noisette is such a delicate process, it is crucial that you are completely focused. While some things allow you to let them cook while doing something else, brown butter is not one of them. As the butter melts, it’s important to stir regularly.
