As the sauce bubbles away on the stove, a sugary scent reminiscent of roasting almonds fills the room. Step closer to the pan and you will see that it's not a milky, nut-infused topping but instead a thin, golden-brown liquid. Another whiff of the warm nuttiness says you that neither vegetable nor chicken stock or even beer simmers in the pan. Instead the sole ingredient of this aromatic, rich sauce is butter.
Brown butter sauce is popular with cooks not only for its versatility but also because it is so easy to prepare. All you require is a pan, a burner and unsalted butter. Once the sauce is completed, it can be used immediately or stored in an airtight container in the refrigerator for up to two weeks.
Before serving the sauce, some cooks strain it in cheesecloth or a well mesh sieve to remove the dark specks. Others believe that the flecks of brown add color and reinforce the notion of "brown butter," and so forgo strain and present the liquid as is. With no hard and quick rule, proper presentation rests in the cook's hands.
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