Beurre Noisette, Browned Burnt Butter, is a french cuisine classic recipe to burn butter into a nutty flavor and use for bread, baking, pasta, and cooking. Produces delicious flavor in minutes with very little skill.
Place butter into a small skillet and heat over medium heat, whisking occasionally until melted and deep caramel golden brown color.
The mixture may bubble and rise, just whisk it down. You will begin to see small dark specks in the butter and the butter will begin to turn a golden color. Actual cooking time will vary. Just stir until foam stops and butter beings to turn color and smells nutty.
Remove melted butter from heat.
Fill a large mixing bowl with ice and place a smaller mixing bowl on top of the ice.
Pour the melted butter into the smaller bowl and whisk until the butter solidifies again about 2-3 minutes. Add salt to taste.
Serve Burnt Butter immediately topped on bread (with an extra dash of flaked salt) or cover and refrigerate until ready to use in a recipe.
If storing butter, place on counter 15 minutes prior to serving to make butter easily spreadable.Serve burnt butter with bread.