Beurre Noisette

Butter, browned. Ten minutes to nutty amber.

Also called brown butter. Milk solids toast and turn hazelnut-brown, throwing off warm caramel-and-nut aromas. The single easiest way to upgrade almost anything.

Method

01
Melt 200g butter in a pale-bottomed pan (so you can see the colour change).
02
Swirl continuously. It will foam, then subside, then foam again as milk solids drop and toast.
03
When it smells of toasted hazelnut and the solids are chestnut brown — 8-10 minutes — pull off immediately.
04
Strain through muslin if you want it pristine; keep the toasted solids if you want texture.

Chef's notebook

“Sprinkle a splash of water in to arrest cooking if you're close to burning.”
“Made in advance and stored, it becomes a spread you'll want on everything.”