How To Make Beurre Noisette (Brown Butter)

Learn to make this French-style butter sauce, great for cooked fish and pasta.
Melting Butter
Courtesy of The Daily Meal
Melting Butter
Unlike most French dishes, this decadent treat is surprisingly effortless to make. French for butter that is cooked to a light hazelnut (noisette) cor, beurre noisette can be poured over simply cooked fish, or can easily and quickly be transformed into a rich and flavorful sauce for pasta. 

Over low heat, warm a small saucepan or frying pan.

Add 3 large tablespoons (or desired amount) of unsalted butter to the pan.

Gently swirl the pan as the butter begins to melt.

Cook until the white milk solids have browned*, about 3-4 minutes, and the butter has taken on a deep golden color and has a nutty fragrance.

*(First, the solids will bubble at the top into white foam and then will settle on the bottom like little brown specks).