How to Brown Butter
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Let me show you how to make brown butter. Brown butter is simply melted butter that has been cooked until it develops a rich, nutty flavor. This process, done gently on the stove, transforms the butter into a versatile ingredient that can enhance both sweet and savory dishes. You can use brown butter as a sauce or incorporate it into a wide range of recipes.
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Brown butter also known as beurre noisette is a classic French ingredient that adds exceptional flavor to any dish. Made by gently cooking melted butter, it develops a rich, nutty taste in just under 10 minutes. The butter sizzles, foams, and transforms into a caramelized, aromatic ingredient perfect for drizzling over pasta (like with our brown butter sage sauce), meat, or vegetables, or incorporating into dessert recipes. This single ingredient can significantly enhance the flavor of your dishes.
Because of its versatility and delicious flavor, mastering the art of browning butter is a valuable kitchen skill for everyone. Let me guide you through the process.
What you need
Browning butter is easy! Here are the things you need to get started.
For the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Butter: You can use salted or unsalted butter for brown butter.
- Pan: Use a light-colored pan so you can see when the butter is brown.
- Utinsle: A wooden spoon or silicone spatula works great for stirring.
How to make brown butter
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
Browning butter is a quick and straightforward process. Start by placing your butter in a light-colored pan and set the stove to medium heat. Medium heat ensures the butter cooks evenly, which is crucial for success. As the butter melts, begin stirring to move it around.
Once melted, the butter will start to foam and sizzle at the edges. Keep stirring. After about 5 to 8 minutes (depending on the amount of butter), the butter will turn golden brown. The foam will reduce slightly, and the milk solids at the bottom of the pan will become toasted. You’ll know it’s done when it has an intense, nutty, and rich aroma.
Tips For Success
- Don’t stop stirring. This ensures the butter cooks evenly and doesn’t burn.
- Use a light-colored pan. I like a white enamel pan or skillet for this. You can see exactly when the butter has browned and remove it from the heat before it burns.
You can use browned butter in nearly any recipe that calls for melted butter. However, if a baking recipe specifies softened butter and you want to use brown butter instead, be sure to let it cool and solidify first. This is important because many baking recipes require creaming butter and sugar together, which isn’t possible with melted brown butter.
How to Brown Butter
Ingredients
- ยฝ cup butter, salted or unsalted
Instructions
- Cut the butter into small pieces and place in a light-colored medium-sized frying pan over medium heat. Stir constantly to allow the butter to cook evenly.
- Continue to cook until the butter turns a toasty brown color, about 8 to 10 minutes. The butter will foam and sizzle and develop toasted brown bits in the bottom. It will an intense buttery, nutty aroma.
- As soon as the butter reaches the desired color and aroma, remove the pan from the heat. Transfer the butter to a heatproof bowl to stop the cooking process. If you leave it in the hot pan, it will continue to cook and burn.
Notes
- You can prepare brown butter in advance. Once it cools, it will solidify because butter is solid at room temperature. Store it covered in the refrigerator for up to 5 days or in the freezer for up to 3 months. Before using it in your recipe, melt it or let it come to room temperature.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.