Butters | Clarified vs. Noisette
Butter
Butter is a fatty substance, yellow or white in color, primarily derived from milk through processes such as cream separation and churning. During churning, the fat globules in the milk come together, forming a solid emulsion. Butter also contains water, curds, lactose, and various minerals. Its color comes from natural pigments like carotene found in the fat. Butter can be made from the milk of various animals, including cows, sheep, and goats.
Clarified Butter (Beurre Clarifié)
Clarified butter is a type of butter that has undergone the process of clarification, which involves removing impurities such as milk solids and water. This is achieved by separating out the solid particles, leaving behind only the pure fat.
Clarified butter has a high smoke point, making it ideal for cooking and baking without burning. Additionally, it has a mild, slightly caramelized flavor, making it perfect for sauces that require a rich, smooth taste.
Beurre Noisette (Browned Butter)
Beurre Noisette, like clarified butter, is a type of butter that has undergone the same purification process. However, in this case, the butter is cooked over low heat for a longer time until it develops a golden, caramelized color.
Beurre Noisette has a high smoke point and imparts a deep, intense caramelized flavor to both savory dishes and desserts. The browning process brings out pronounced hazelnut notes, adding a unique and delicious depth to your recipes.
