The Secret is in the Sauce
… even if the sauce does not consist of anthropophile’s delight (in case you don’t know the movie, I’m not gonna spoil it for you by naming it) but of another very special ingredient. Introducing
Beurre Noisette
The best one-ingredient-sauce you’ll ever meet.
Get…
½ sticks Butter, Unsalted
… and proceed to…
Melt the butter and leave it over low heat for about 30 minutes until the milk solids that will soon sink to the bottom of the pan have had a chance to brown to a hazel-nutty color. Remove the pan from the heat and sift the melted butter through a colander lined with a paper towel. Done.
Now simply pour it over steamed asparagus, cooked linguini or potatoes, salt and pepper to taste and maybe sprinkle on some of your favorite herbs. But be sure to try it without any seasonings first—it’s divine!
You can prepare this sauce in advance and store it in the fridge in an airtight container for several weeks. Simply melt it again before use (no need to broil for half an hour).
I’m in love with this sauce! I believe I’m a beurre-o-phile.
Tags: asparagus, butter, condiments, pasta, potatoes