Brown Butter

Brown butter, also known as beurre noisette, is butter that has been cooked until all of its water has evaporated and its milk solids have coagulated and browned. The solids are then strained out, and what is left is a form of clarified butter with an intense nutty, butterscotch flavor. Ghee, the common Indian cooking fat, is made the same way. Brown butter is added to pastry doughs and batters and fillings to intensify their flavor. Its advantage is that you need only a small amount to del