您可以说是棕色黄油使朱莉娅的孩子爱上了法国。1948年秋天，他与丈夫保罗（Paul）到达勒阿弗尔（Le Havre）港口后，他将她赶到了古老的诺曼市鲁伦（Rouen）的一家餐厅La Couronne。他们的庆祝午餐以唯一的Meunière为特色。从第一次完美煮熟fish bathed in a sauce of fresh lemon and sizzling brown butter, she was hooked.

棕色黄油或beurre noisette，从字面上转化为榛子黄油，这是其坚果味的恰当描述。尽管棕色黄油很容易制作, timing is everything. It doesn’t take long for butter to cook and brown, so it’s important to pay attention and engage all your senses to prevent the butter from burning. You’ll be able to see, hear, and smell when your brown butter is ready.

手表：Start by heating pieces of unsalted butter over low heat until completely melted. Increase the heat, and bring the butter to a gentle boil. As the butter cooks, it will turn a toasty golden brown. That’s one sign that the butter is done.

LISTEN:As the butter boils and the water in the butter begins to evaporate, it will start to hiss and spit. When the water boils away, the sound will die down, and the milk solids in the butter will start to brown.

SMELL:随着牛奶固体开始焦糖，黄油会产生陶醉的甜和坚果的香气。

当黄油达到美丽的焦糖颜色时，将锅从火上取出，然后立即将黄油倒入耐热碗中。您想快速停止烹饪过程，以防止黄油燃烧。在这一点上，您可以立即使用它或将其冷藏直至牢固。

While brown butter plays an important role in myriad classic French recipes, you don’t need to stop there. Brown butter can enhance the flavors of many dishes, including aspringtime pasta with peas and mint。它还在甜点中编织魔术，增强了一种口味杏仁邦特蛋糕和pecan-studded shortbread。

Once you master this simple technique, you’ll defnitely score major brown(ie) points with the nutty, complex flavor of beurre noisette.

棕色黄油尖端

• Use unsalted butter.褐色的牛奶固体将自己包裹在盐味中的盐颗粒周围，这使得何时将黄油充分褐色。制作棕色黄油时，无盐黄油是最好的选择。
• Cut the butter into tablespoon-size piecesto speed up the melting process.
• Cook the butter in a light-colored pan,such as a stainless-steel or enamel-lined saucepan, to better gauge how quickly the milk solids are browning.
• 确保黄油完全融化在开始煮沸之前，以防止牛奶固体在黄油中的所有水沸腾之前过快褐变。
• Stir or whisk the butter continuously当它褐色以防止牛奶固体粘在锅底。

融化的黄油词汇表

• Beurre noisette这是棕色黄油的法语名称，通过融化无盐黄油，轻轻烹饪以蒸发水，然后过度加热，以鼓励牛奶蛋白漂浮在顶部或沉没到锅底上，以开发金棕色的颜色和坚果风味和香气。最喜欢的同伴包括鸡蛋面食,fish,cookies， 和cakes。
• Beurre noirBlack butter takes brown butter to the very edge, just short of burning. Beurre noir is often paired with sweetbreads, as well as with fish and seafood dishes, including skate, in French cuisine. Chefs often add lemon juice or vinegar to the pan to flavor the butter and stop the browning.
• Burro MarroneItalian for brown butter. Cooks in Italy love brown butter, most famously in the beloved, brilliant dish ofravioli or pasta with brown butter and fresh sage。
• 澄清黄油This culinary treasure is made by stopping short of browning the milk solids. Unsalted butter is melted and then skimmed or strained to remove any traces of milk solids floating on the top or adhering to the bottom of the pan in which the butter was melted. Chefs and cooks use it to provide butter’s rich flavor to ingredients cooked at higher temperatures than whole butter can endure.
• 画黄油Essentially melted butter, made as an accompaniment for steamed or boiled seafood. This luscious sauce is simplicity itself. Unsalted butter is melted and sometimes mixed with fresh lemon juice.
• 酥油A treasured ingredient in South Asian cuisines, ghee is cow’s milk butter melted and then slowly simmered to develop its toasty flavor and aroma. The resulting product remains shelf stable in tropical heat and is revered in Hindi kitchens for use in religious ceremonies as well as for cooking and seasoning food.
• Samneh厨师在阿拉伯世界中使用了用来制作酥油的相同过程来制作萨姆尼。这两个澄清的黄油分享了融化未盐的黄油，煮水，然后将其煮沸长达20分钟的过程，以使其具有更饱满而柔和的褐变和丰富的烤面包味。Samneh冷却和紧张，因此成品没有褐色的碎屑，尽管它保留了烤面包，坚果味。整个阿拉伯世界的厨师都在糕点和糖果中使用Samneh，包括Baklava，以及包括Fried Halloumi在内的咸味烹饪，以及米饭和其他谷物。