• Cut the butter into small pieces. Put it in a saucepan (preferably a white one, so you can see when it has the right colour) and let it melt gently, stirring all the time. Stir until the butter starts to turn brown and smells nutty. Remove from the heat just before you think it is brown enough, as the butter is still cooking.

Whipped brown butter

• Leave the beurre noisette to cool in the fridge. When it has cooled, take it out of the fridge and whip the butter until light and fluffy, season well with salt and pepper, not too sparingly as well-salted beurre noisette is delicious.