Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
You can find my nut butter recipe in this post.
Preparing browned butter made easy 🙂 that’s what these instructions convey.
Let us show you the relevant work steps for preparing beurre noisette.
You need butter, a pot, a stove and a hair strainer, optionally filter paper.
Table of Contents
1. Recipe Nut Butter
Follow the steps to make nut butter yourself!
After the recipe you will find application examples and answers to the most frequently asked questions.
You can send me cooking questions and nice kitchen gossip via the comment function at the bottom of the page.
Prepared, photographed and written down by chef Thomas Sixt
Simple instructions for beurre noisette and butter sauce.
Cut the butter into cubes and place in the saucepan.
The pot should be clean and dry.
Cook the butter on the stovetop over medium-high heat.
With 12 levels of the hotplate, the correct levels would be 6-8.
If everything is going right, the butter will bubble and the egg white will settle to the surface.
These are the yellow-whitish clouds that you can see in the following picture.
Continue to heat and brown the butter.
You can clearly see the browning on the bottom of the pot.
Please do not overdo it with the temperature, otherwise the butter will turn black and burn.
We definitely want to avoid that.
Pass the browned butter through a hair sieve.
Please be careful, brown butter is very hot and will cause burns.
I was almost up with the heat and was able to get my browned butter off the stove just in time.
Either use the browned butter directly or filter it through a filter paper.
You can clearly see the browned, filtered butter parts in the sieve.
Pass the browned butter through a filter paper and remove the finest cloudy matter.
Use the clarified and browned butter for frying and refining.
You can also fill the nut butter into a jar and use it for several weeks.
Here you can see from left to right:
–> Nut butter
Clarified butter and ghee hardly differ in color.
Ghee and clarified butter have a sweeter taste due to the long cooking time.
I noted 2 x 125 g = 250 g butter in the ingredients because Google thinks a recipe should always have more than one ingredient.
Maybe John Müller is reading and can fix this.
2. Nutrition Facts And Calories
From 250 g butter you cook about 150-180 g nut butter.
You can find the nut butter calories calculated in the table below.
3. How to Use Nut Butter
The finely browned butter is an evergreen in fine cuisine.
We usually prepared the butter once a week and then used it for sauces and frying.
The clarified and browned butter is heat stable.
Since the whey and proteins contained in the butter have been removed.
In terms of taste, this butter is great, it tastes pleasantly slightly “nutty” or “earthy”.
When chilled, you can mix and refine soups with the butter until they are frothy.
An excellent butter sauce is 50% veal jus mixed with 50% butter.
The veal jus is no longer allowed to boil and the nutty butter is mixed in with the hand blender.
The two ingredients combine at 80-90 °C, creating a tasty, dark sauce.
The fine butter can be combined excellently with vegetables and fish and flatters the palate.
In northern Germany, the browned butter is called butter sauce and is served with fish and asparagus.
Here are some examples of usage:
4. FAQ Nut Butter
I have summarized the most frequently asked questions about the “beurre noisette” below.
Is nut butter suitable for baking
You can use nut butter instead of regular butter for baking. The taste is different, earthy and nutty.
How does a nut butter espuma go?
- Pour 200 g of cooled nut butter into a mixing bowl. Add a pinch of cayenne pepper, 2 pinches of salt, 1 pinch of pepper and 2-3 egg yolks.
- You can optionally add a teaspoon of lemon juice and a level teaspoon of Dijon mustard.
- Blend the ingredients once with a hand blender and pass through a sieve.
- Pour the mixture into the cream dispenser or cream syphon (0.5 l), close it and fill it with a cartridge.
- Shake the cream dispenser 16 times.
- Heat the sauce at 75°C in a bain-marie for 12 minutes, then serve on warmed plates.
Can I prepare nut butter in the Thermomix?
To brown the butter you need a temperature, higher than 120°C, so I recommend you to prepare it in a pot.
How long do I need to make nut butter myself?
The preparation of beurre noisette takes about 15 minutes.
Does nut butter taste good as a spread?
You can spread nut butter on bread and sandwiches and enjoy it seasoned with a little salt.
Optionally, you can add chives, wild garlic, lovage and parsley for a herb bread.
Why chefs like to use beurre noisette
The browned butter enhances sauces and soups, it is perfect for frying, often for the finish to flavor.
Beurre noisette is also known regionally as butter sauce.
How long can I store nut butters?
Refrigerated, you can keep beurre noisettein a screw-top jar for several months.
The related, Indian ghee is even saved for aging, it is used for various Ayurvedic applications.
Can you recommend a simple recipe using nut butter?
Prepare fresh fried potatoes with beurre noisette:
Use potatoes from the day before, fry the potato slices in the pan.
Alternatively, you can prepare the fried potatoes in the oven.
At the end, toss the browned, crispy potatoes in browned butter, season to taste and serve.
5. Recipe Ideas For Asparagus
6. More Sauce Recipes
Comments, Cooking Questions and Answers
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