Beurre noisette, or browned butter, is easy to make and adds incredible flavor to lots of dishes. It’s the secret ingredient for improving baked goods like cakes, pies and cookies. We used it in The Ultimate Chocolate Chip Cookies, the Oatmeal Cookie recipe, the Macadamia and White Chocolate Chip Cookies, and even our Apple Tart crust.
The butter is heated in a pan until the milk solids in the butter turn brown. This gives the butter a nutty flavor. It also allows the water to evaporate, leaving the browned butter with a higher fat content than butter.
We like to have it on hand and ready to be used, so we make it ahead of time and always have some in the refrigerator that is cooled and solid. A glass storage bowl is perfect for this because the butter can be poured out of the pan and into the storage bowl as soon as it is brown enough. This stops it from getting too brown. It can be made as brown as you like it, but be careful not to allow it to burn. We often make it more or less browned depending on the intended use.
- 110 grams Horizon butter
- Heat the butter in a skillet over medium-high heat, swirling the pan constantly until the butter is dark golden brown. This should take just a few minutes. Immediately pour the browned butter into a heatproof bowl.