Brown Butter
Learn how to brown butter with this simple step-by-step method. Brown butter adds a deep, nutty, caramel-like flavor to baked goods and savory recipes.
Servings: 1 cup
Equipment
- Light-Colored Sauce Pan
- Wooden Spoon or Whisk
- Heat-Proof Bowl
Instructions
- Cut the butter into tablespoon-sized pieces and place it in a light-colored saucepan over medium heat. Allow the butter to melt completely.
- As the butter continues to heat, it will begin to sizzle and pop as the water evaporates. Stir frequently to prevent the milk solids from sticking to the bottom of the pan and scorching.
- After several minutes, the bubbling and popping will begin to slow and the butter will start to foam. Continue stirring and watch closely for golden brown specks forming at the bottom of the pan.
- Once the milk solids are golden brown and the butter smells nutty and toasted, immediately remove the pan from the heat and pour the butter into a heatproof bowl to stop the cooking process.
- Use the brown butter as directed in your recipe.
Notes
- A light-colored pan makes it easier to monitor the milk solids and prevent burning.
- Keep a close eye on the butter. It can go from perfectly toasted to burnt very quickly near the end of cooking.
- Brown butter can be used immediately, cooled, or refrigerated depending on the recipe.
- Store brown butter in an airtight container in the refrigerator for up to 1 week.
- Reheat gently or allow it to soften before using.
