About Browning Butter.
Browned Butter has a deep, rich. unexpected flavor, almost nutty; by cooking out all of the water and browning the cream and salts. In French it is know as Beurre Noisette. It is the next step following clarified butter(which is what is served with lobster), and is truly a taste sensation you will want in your easy-fix vault.
Excellent on:
Egg Noodles
Fish- Especially Halibut and Sole, Cod, or Trout
Brussel Sprouts
Broccoli
Cookies
Ravioli
Toffee Bars
Green Beans
Cauliflower
With Mazithra
Frosting
Icing
Butterscotch Pudding
How to Brown Butter
Place salted butter in a cold pan, increase heat to medium or just below. Stir butter as the heat increases. Continue to stir. You will bubbles form on the surface. This is how butter is clarified. Continue to stir. when the butter foam begins to clear and the butter turns a nutty brown color remove from stove. Do NOT overcook. Use as appropriate.
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