Brown butter.
Cook butter until the milk solids are the colour of toasted hazelnut and smell like one. Pour through a sieve into a clean jar; it keeps for weeks and turns most things it touches into something better.
ingredients.
1 serving
- 250 g unsalted butter cut into cubes
method.
- 01
Set a wide, light-coloured pan over medium heat. Add the butter; it will melt, then foam.
- 02
Swirl the pan as the foam subsides. The milk solids will sink and brown; watch the colour against the metal of the pan.
- 03
Pull off the heat the moment the solids are the colour of toasted hazelnut and the kitchen smells nutty — about 6–8 minutes from melt.
- 04
Strain through a fine sieve or muslin into a clean jar. Cool, lid, refrigerate. Use within a month.