What is brown butter (beurre noisette), and how does it differ from ghee in preparation and use?

Question

Brown butter vs. ghee: what's the difference? Learn how these two delicious fats are prepared differently and how their uses vary in the kitchen.

Answer 1

Brown butter, or beurre noisette, is butter cooked until the milk solids brown, imparting a nutty flavor. Ghee, on the other hand, is clarified butter cooked longer to remove all moisture and milk solids, resulting in a more intense, caramelized flavor and higher smoke point.

Detailed Explanation:

Brown butter (beurre noisette) and ghee are both derived from butter, but their preparation and flavor profiles differ significantly.

Brown Butter (Beurre Noisette):

1. Start with unsalted butter in a light-colored saucepan. The light color helps you monitor the browning process.
2. Melt the butter over medium heat.
3. As the butter melts, it will foam. Continue cooking, swirling the pan occasionally.
4. The foaming will subside, and you'll notice the milk solids sinking to the bottom of the pan and turning brown. This is where the nutty aroma develops.
5. Once the milk solids are a light brown color and the butter smells nutty (like hazelnuts, hence 'noisette'), remove the pan from the heat immediately.
6. Pour the brown butter into a heatproof bowl to stop the cooking process.

Brown butter retains some moisture and milk solids, giving it a rich, complex flavor. It's used in both sweet and savory dishes, such as sauces, cakes, cookies, and vegetables.

Ghee:

1. Start with unsalted butter in a heavy-bottomed saucepan.
2. Melt the butter over medium-low heat.
3. Allow the butter to simmer gently. The milk solids will separate and sink to the bottom.
4. Continue simmering until all the water has evaporated, and the milk solids have turned a golden-brown color. The butter will become clear and fragrant.
5. Carefully strain the ghee through a cheesecloth-lined sieve to remove the browned milk solids.
6. Store the ghee in an airtight container at room temperature.

Ghee is pure butterfat, with all moisture and milk solids removed. This gives it a very high smoke point, making it ideal for high-heat cooking like frying and sautéing. It also has a longer shelf life than regular butter and a distinct, nutty, caramelized flavor. Ghee is commonly used in Indian cuisine and is also appreciated for its health benefits in Ayurvedic medicine.

Pro Tip:

When making brown butter, use a whisk to stir the butter as it melts. This helps distribute the heat evenly and prevents the milk solids from burning too quickly. Watch carefully, as the browning process can happen very quickly at the end.