Burnt (Browned) Butter
Also known as browned butter, beurre noisette, or ghee, burnt butter is simply butter that is cooked until the milk solids brown and the oil in the butter turns a deep golden color. It has a marvelous, toasted-nut flavor.
- 1¼ cups (2½ sticks) unsalted butter
- Cut the butter into pieces and place in a shallow, heavy-bottomed saucepan. Cook over medium heat. The butter will melt, then will begin foaming. If it starts to spatter, turn the heat to low.
- Continue cooking until the crackling noise stops, the butter begins to foam up again, and the particles on the bottom of the pan begin browning. Watch carefully, because the butter can quickly burn.
- Continue cooking until the butter turns a rich amber color and smells nutty. Remove it from the heat immediately. The whole process should take 7 to 10 minutes.
- Let the butter cool for a couple of minutes, then strain through a double thickness of cheesecloth. Or, skim any foam from the top, then carefully pour the liquid butter into a jar, being careful to leave the solids on the bottom of the pan.
- Let cool, then refrigerate for up to 6 weeks. The butter will harden in the refrigerator; let it come to room temperature before using.