Brown butter also know as beurre noisette, gives the butter a nutty taste which can enhance the taste of various bakes such as cookies and genoise cakes. When the butter melts and boils the milk solids and butter fats separates and the milk solids provide the nutty-hazelnut taste.
1. Place the butter in a light based coloured pan (this will help you see when the butter changes colour) and heat on the hob on a medium heat.
2. When the butter reaches the boiling point you will notice the milk solids and butter fats separating. The milk solids will sink to the bottom of the pan. Keep checking the butter so that it does not burn.
3. As soon as the butter turns a golden brown colour, take the butter off the heat.