5 Ingredients or Fewer

Beurre Noisette

October 20, 2010
Author Notes

There is much debate on how to make clarified butter. There are also many ways to make clarified butter but this is my favorite. There are many reasons I like to make it this way. The first, when I use clarified butter I expect no water to be left in the oil. Water makes it splatter and explode when it hits a scorching hot pan. Second I don't want it to go bad and if you take the milk solids out it won't. And finally I want it to have a warm and nutty taste, hence noisette. —thirschfeld

  • Serves 1 1/2 cups
  • 1 pound unsalted butter
In This Recipe
  1. Place the butter into a sauce pan three time the volume of the butter. Place it over medium high heat and let the butter melt. As it melts it will start to bubble in tight and tiny bubbles.
  2. Reduce the heat to medium. Stir the butter to keep the milk solids moving. As the water starts to evaporate the bubbles will get bigger. Stir the butter again. It is important to stir so the milk solids don't brown and burn before all the water has evaporated.
  3. Watch the bubbles. They should be getting even bigger and you may notice little brown bits in the foam. The butter should start to smell warm and nutty. You should be able to see to the bottom of the pan and the solids should be turning tan.
  4. Remove the butter from the heat and let it sit. It will continue to cook the solids and brown them. Once the butter is cool ladle off the clarified butter into another container. Don't taste it or you might find yourself with a spoon eating clarified butter like it was ice cream.

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