Page 8 - ClubLife Weekly 070822

CHEF'S CORNER

B R O W N B U T T E R

Ingredients

1 stick of unsalted butter, diced

Directions

1. In a heavy bottomed pan, add the diced butter and
cook over medium high heat.
2. The butter will begin to foam and then subside.
3. Carefully keep stirring/whisking the butter until you Notes
see light brown specs appear at the bottom of the
pan.
Taking regular butter
4. The butter will begin to smell nutty.
and transforming it
5. Once you see the butter take on a light brown
into something more
appearance remove it from the heat.
6. There is a fine line between brown butter and burnt savory and nuanced
butter. It may take some trial and error before you in flavor is a secret
make it perfectly. weapon we utilize in
7. Pour the butter into a container and store in in the the kitchen. Typically
refrigerator for up to a month. known as Beurre
8. The butter can then be utilized in any application
Noisette, the French
that requires butter.
word for hazelnut
butter. It is named
after its nutty hazelnut
aroma. Brown butter

is great in pastas,
Executive Chef sauces and even in

pastries and ice
Harold Ramos creams.