Beurre Noisette

Preparation info
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By Sat Bains

Published 2012

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  • 250 g salted butter


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