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For the butter, heat it gently in a pan. It will melt and then foam. Keep stirring and after a few minutes you will get a lovely nutty smell and the butter will begin to turn brown. It’s easiest to use a light coloured pan so you can keep an eye on it. There is a fine line between a dark beurre noisette and it getting burnt – so keep an eye on it!
Remove from the heat and pour into a bowl. Place this bowl over ice, or you can pop it in the fridge or freezer to cool down.
Then simply whisk for about 5 minutes by hand or quicker with a electric whisk until it goes lovely and creamy and thick.
Add a sprinkling of Maldon flakey sea salt if you like and enjoy!