How To Make Beurre Noisette (Brown 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).