Advertisement
Beurre Noisette
- Difficulty
Easy
By Sat Bains
Published 2012
Ingredients
250 g
Method
Melt 250g of butter over medium heat without stirring. Leave on the heat until it turns light brown and the aroma is like roasted nuts. Remove from the heat and leave for a few minutes to settle. Skim any white scum from the top. Pour the clear part of the butter through a fine sieve. Discard the solids that are left in the bottom of the pan. The butter can be kept in the fridge for 2 weeks or
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe