HEB Spaetzle with Beurre Noisette

Spaetzle with Beurre Noisette

Prep Time Minutes: 40   Cook Time Minutes: 25




  • 4 Oz unsalted butter
  • 1 cup(s) All purpose flour
  • 1 Tsp kosher salt
  • 1/2 Tsp black pepper
  • 1/4 Tsp Fresh whole nutmeg, ground
  • 2 large eggs, 1 whole egg plus one egg yolk only
  • 1/4 cup(s) whole milk, plus more as needed for consistency
  • 1/4 cup(s) Chives, chopped small



  • Make the brown butter by adding the butter to a small sauce pot and setting over medium heat. As the butter melts, it will begin to foam. The color will change from yellowish to golden or tan to a medium hued brown color when done.
  • The butter will smell nutty when done. Remove it from the heat and transfer the butter to a heatproof bowl to cool. Try to leave as much of the brown bits in the pot when pouring into the bowl.
  • Once butter is cool pour it through a fine mesh strainer or cheese cloth to remove any excess brown bits. allow to sit at room temperature until ready to use.
  • In a bowl combine the all the dry ingredients and whisk to combine.Add in the eggs and milk. Whisk just to combine it should almost resemble the consistency of pancake batter. *If dough is too thick add in 1 tbsp of milk at a time until it reaches the desired consistency.
  • Allow spaetzle batter to rest for 15-20 minutes meanwhile bring a large pot of water to a boil. Using either a spaetzle maker or slotted spoon carefully drizzle the batter into the water. Stir with a spoon to prevent them for sticking to one another.
  • Once all the spaetzle float, drain and set aside. In a non stick skillet add a few table spoons of the brown butter and allow it to get hot.
  • Add the Cooked spaetzle and stir fry until spaetzle is lightly crisped. Season to taste with salt and pepper and garnish with chopped chives.

    Servings: 6



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