How to Brown Butter
Brown butter is like liquid GOLD! It's EASY to make and adds gorgeous flavor to so many recipes.
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Servings: 0.5 cup browned butter
Equipment
- 1 Light Colored Saucepan It'll be easier to see the color of the butter in a light-colored pan
- 1 Whisk
Ingredients
- ½ cup butter more or less, as called for in your recipe
Instructions
- Add butter to the saucepan or a skillet (preferably one with a heavy bottom)
- Whisking or stirring continuously, melt the butter over medium or medium-low (depending on how hot your stove runs–you don’t want it to burn!)
- Once the butter is melted, continue stirring. After 6-8 minutes, the butter will begin to foam and bubble. Pay attention to how the butter looks and smells here, as it can go from browned to burned fairly quickly.
- When the butter looks deeply golden and you can see that the butter solids are starting to brown, remove the pan from the heat. (The butter will continue cooking in withe residual heat of the hot pan, so transfer it to a heatproof bowl to cool down or pull it off the heat a minute before you think it’s fully done.)
- Use right away or refrigerate to use later! Brown butter will keep in an airtight container in the fridge up to 2 weeks. (No need to strain out the little brown bits, unless your recipe calls for it.)
Notes
To know that the butter is ready, pay attention to the look, smell, and taste:
- LOOK: The butter will foam slightly on top, and after a few minutes of foaming, you'll notice that the butter underneath has a deeper more golden, almost honey-colored tone.
- SMELL: It should smell slightly sweet and fragrant. It won't smell like movie theater popcorn butter any more. Instead, it'll have sweeter notes, almost like brown sugar or caramel.
- TASTE: If you carefully taste a tiny bit (it's hot!), you'll taste caramel-y or nutty notes.
Video
Find the recipe:
sweetsandthankyou.com/brown-butter/