Beurre Noisette (Brown Butter — Milk Solids, Nutty Point)

Ingredients

• 250 g unsalted butter
• Salt and black pepper, to taste
• Optional: 5 ml fresh lemon juice or 2 g fleur de sel

Method

1. 1
   Place butter in a light-coloured saucepan (so you can observe the colour change) over medium heat.
2. 2
   As it melts, milk solids will sink to the bottom; swirl the pan frequently and watch carefully as the foam subsides (3–4 minutes).
3. 3
   Once the milk solids turn golden brown and the butter smells nutty and toasted (do not let them burn to black), immediately pour the brown butter into a warm vessel, leaving any dark sediment in the pan.
4. 4
   Season with salt and black pepper; add lemon juice if desired for brightness.
5. 5
   Use immediately while warm and liquid, or cool and clarify for storage.