Also called buerre noiset, brown butter has a subtle nuttiness and enhances some recipes. If you go too far, you get buerre noir, which is black butter.
One of the important points is that the milk solids are used. When making clarified butter the clear solution is poured off, and the solids are discarded.
STEP BY STEP
- Melt 1 stick of butter in a sauce pan over low heat until the milk solids turn brown
- Pour through a fine sieve. Some solids are OK, but there are large chunks which you don’t want
- Add 1 tsp vanilla
This brown butter is used for a lemon tart in my Desserts book.
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