Liquid Gold How to Brown Butter Beurre Noisette

Instructions:

1. Cut the cold, unsalted butter into roughly equal-sized pieces. This ensures even melting and browning.
2. Place the butter in the light-coloured saucepan over medium heat. Don't crank up the heat to rush things!
3. As the butter melts, it will foam and bubble. This is normal. Reduce the heat slightly if it’s splattering too much.
4. Continue to simmer the butter, stirring occasionally with a heat-resistant spatula. The foam will subside, and you'll begin to see the milk solids separating and sinking to the bottom of the pan.
5. The milk solids will start to turn golden brown, then amber. Watch very carefully. Swirl the pan gently. You're looking for a nutty aroma and a beautiful brown colour; this is how to brown butter.
6. Once the butter is browned to your liking (remember, it will continue to cook slightly off the heat), immediately remove the pan from the heat.
7. Pour the browned butter (including the browned milk solids) into a heatproof bowl to stop the cooking process. If you prefer a perfectly clear brown butter, strain it through a fine-mesh sieve lined with cheesecloth or a paper towel.
8. Use the brown butter immediately, or store it in an airtight container in the refrigerator for up to a week.