Brown butter (Beurre noisette) from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 56) by Mark Bittman

  • butter

  • EYB Comments

    See recipe for suggested additions.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Asparagus done simply; Roasted, broiled, or grilled asparagus; Grilled figs; Herbed fresh pasta; Whole-leaf herbed fresh pasta; Butternut squash pansotti; Crêpes, sweet or savory; Lighter, fluffier crêpes; Buckwheat crêpes; Almond crêpes; Grilled winter squash; Saffron pasta; Mushroom pasta

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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