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Brown Butter… or beurre noisette is nutty and has more depth of flavor than regular butter and that is why I think its better! What actually ‘browns’ is the milk solids in the butter. Check out my extra brown butter hack for some tips that will intesify the flavor.

Why You’ll Love Brown Butter

Butter is a main character okay.. but this one is sooo good and super easy to make. Like I mentioned, it’s nutty and the flavor is more rich. One of the things I like the most about it is that you can play around with different toppings. There is just so much you can do with it and it is epic!

Substitutions

There is really no substitutions for this recipe, but you can use your favorite unsalted butter.

Recipe Tip

  • Always scrape the milk solids so they don’t stick to the bottom of the pan and burn…you do want them to caramelize because they are actually what makes brown butter…well…brown. There are levels of browning the butter, i’d say this is a medium. I’ve taken a step further where it looks almost burnt but it tastes delish.
  • Use unsalted butter because this way you’ll be able to control the amount of salt that goes in.
  • Using a clear bottomed pan like stainless makes it easier because you can say the color developing.

Brown Butter

By Nadia Aidi
Brown Butter 101… Brown butter or beurre noisette is nutty and has more depth of flavor than regular butter and that is why I think its better!

Ingredients 

  • 8 oz unsalted butter

Directions 

  • Add unsalted butter to a pan and bring to a simmer (about 1 min)
  • Once it looks dark/deep yellow turn heat to med low and let it go until it gets a deep golden color…about 7-8 min. Don’t leave unattended and scrape the milk solids so they don’t stick to bottom
  • Whipping it over ice makes it better 😉

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

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