Sunday, June 7, 2015

BROWN BUTTER or BEURRE NOISETTE

BROWN BUTTER or BEURRE NOISETTE

Beurre noisette (hazelnut butter or brown butter) sounds fancy, right? Only by hearing it or seeing writing on your computer screen I can imagine you asking yourself; “Well, how?!”, “Is it difficult to make?”, “Is it made from hazelnuts?” Well, hell no!... it’s super easy to make and it’s a pretty basic recipe so commonly used in French cuisine and pastries… And you know those Frenchies love their sweets! ;-) 

The enigma is now to be unveiled; NO, is not made from hazelnuts! nor other type of nut is actually named after the nutty or more accurately hazelnut(ty) toasted flavor it takes after the simple process of melting and dissolving all the milky solids of a regular butter bar.

Never use margarine, only real butter can and actually will release these enchanting nutty flavored scents after you brown your butter and this beautiful golden liquid is perfect to fix lip-smacking salty dishes but is also perfect for desserts. Anything that you want to give that nutlike taste. I personally love it in my cookies or over a modest pasta dish.

Beurre noisette

Vanessa Hernández
Clarified butter with a hint of hazelnut toasted flavor.

Ingredientss


  • 200 grs of unsalted butter


  • Instructions

    1. Put the butter in a small saucepan on low heat, as the butter melts stir it constantly, when the butter has melted it’ll start to bubble and foam you need to keep stirring, turn off heat when your butter begin to turn its color from light yellow to a golden caramel color, then reserve.
    2. Let your brand new brown butter cool and strain it, you can use a fine mesh cloth to remove the milk solids.

    See, it truly is that easy to achieve the puzzling and bewildering business of beurre noisette or brown butter!

    Yield: 200 grs
    Prep Time: 00 hrs. 02 mins.
    Cook time: 00 hrs. 10 mins.
    Total time: 12 mins.

    Once that all the milk solids are taken away brown butter become acceptable to most of people with a lactose intolerance issues. Also the shelf life of brown butter is even longer than fresh butter. So as you can understand brown butter has different properties that could appeal to a lot more types of people and for Christ sake’s is freaking delicious, just try it!

    Hope you have the time and make the effort to prepare your own brown butter and enjoy its amazing flavor and aroma, soon I’ll be posting a recipe or two on how to use this brown butter so you can have a dynamic taste of it.

    Love to y’all, Vane :-)

    Beurre noisette

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