Beurre noisette is the french name for brown butter. By effectively burning milk solids in the butter you get this incredible nutty flavour. Basically, butter makes everything better. But brown butter makes this the best.
Earthy, rich and complex flavours from the nuts, butter and maple syrup combined. So simple, but so delicious.
Ingredients
Serves 1
Porridge
1 tbsp butter
1/2 cup oats
1/2 cup milk
1/2 cup water
1 tsp maple syrup (plus extra for drizzling)
15g nuts, roughly chopped (plus extra for topping)
Pinch of salt
(Notes on substitutions found below the method)
Method:
First brown the butter. Place the butter in a saucepan and heat until a cappuccino-like foam forms, swirl to see that the milk solids have browned. Remove from the heat.
Mix half of the brown butter with the porridge ingredients. On the hob: place the ingredients in a saucepan, bring to boil and simmer for 4-5 minutes stirring regularly to make it rich and creamy. In the microwave: place the ingredients in a microwave proof bowl, then microwave on high for 1 minute, give it a good stir for 30s minutes. Put back in the microwave for 2-3 minutes stirring regularly to make it rich and creamy.
Top with the remaining brown butter, nuts and a drizzle of maple syrup.
Notes and substitutions:
Oats: I use regular porridge oats, but you can use any type. Just adjust the cooking time.
Milk: Any milk works, including soy and nut milks.
Nuts: Use any nuts you can find.
Syrup: Use honey instead.
//Beurre Noisette Porridge//
Earthy, rich and complex flavours from the nuts, butter and maple syrup combined. So simple, but so delicious. Beurre noisette is the french name for brown butter. Basically, butter makes everything better.
Oats. Butter. Nuts. Maple syrup.
Products: @trewithen butter @wholeearth nuts @buckwud maple syrup
Recipe link in my bio.
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