How to Make Brown Butter Sauce

Often you may find a recipe that calls for the use of brown butter or beurre noisette [bur nwoi-ZET].  This is a technique of melting and cooking the butter until the water evaporates, the solids turn brown, and the butter develops a nutty aroma and flavor like a hazelnut.  Brown butter is a versatile ingredient that adds both richness and color to a savory preparation like, meuniere sauce for fish, or a seasoning for vegetables or pasta, for desserts such as custards, cakes, frostings and some amazing ice creams, too.

When making this you will need (depending on the recipe) about a stick of butter unsalted.  A small or medium saute' pan, a whisk and a wooden spoon or spatula.  I prefer a spatula. 

Cut the butter into thin even pats, so that the butter melts quickly and evenly.  Place in your pan over medium heat and then keep the butter moving with a whisk to help prevent the solids from burning. As soon as you see the solids begin to brown remove the pan from the heat and continue to stir using the spatula until the butter is the desired color and smoothness.  This will all happen in a matter of minutes so don't leave the stove.  Then use as directed in your recipe or keep in the refrigerator for later use. 

Here are some of my favorite brown butter recipes:

Meuniere Sauce for Fish

Brown butter

1/4 cup chopped fresh flat leaf parsley

1 teaspoon chopped or ground sage

gerous pinch of salt and pepper

juice of half a lemon

4 tb of capers (optional)

warm about 3 min of medium heat and then pour over broiled or fried fish.  Top with roasted pecans or almonds.

Brown Butter Cake recipe 

http://www.sugoodsweets.com/blog/2009/06/brown-butter-pound-cake/

Brown Butter Ice Cream

http://www.epicurious.com/recipes/food/views/Brown-Butter-and-Peanut-Brittle-Ice-Cream-241123

Butternut Squash Tortellini with Brown Butter Sauce

http://www.foodnetwork.com/recipes/giada-de-laurentiis/butternut-squash-tortellini-with-brown-butter-sauce-recipe/index.html