Brown Butter Tutorial

butter is good.

brown butter is better.

that's really all you need to know.

it's a classic french ingredient, which sounds even fancier when pronounced as such...buerre noisette.

everyone should know how to make it.  consider it a life lesson up there with homemade pie crust.

brown butter takes cookies, home baked quick breads, brownies, and even popcorn, up a flavour notch to a nutty, toasted, deepened heavenly flavour.

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How to Brown Butter

ingredients:
unsalted butter, sliced into tablespoon sized slices.

method:
heat a thick-bottomed skillet on medium heat.  add the butter whisking frequently.  continue to cook the butter.
once melted the butter will foam up a bit, then subside.  watch carefully as lightly browned specks begin to form at the bottom of the pan.  smell the butter; it should have a nutty aroma.  remove from heat and place on a cool surface to help stop the butter from cooking further and perhaps burning.

use browned butter immediately or store covered in the refrigerator for future use.

courtesy: simply recipes