How to Brown Butter
I love using brown butter because it is a quick and simple way to elevate the flavor of my recipes. Browned butter is versatile and can be used in a variety of dishes, both sweet and savory, to add a rich and nutty flavor. The best part? The process is super easy. Let me teach you how!
Instructions
- Choose a heavy-bottomed saucepan or skillet that distributes heat evenly.
- Place your butter in the pan on the stove. I like to use salted, but you can use unsalted if you prefer.
- Over medium-low heat, melt the butter, stirring occasionally with a spatula to keep it from burning.
4. Once it has melted, it will begin to foam.
5. As you keep stirring, the foam will start to subside and the butter will turn to a golden brown color.
6. As soon as it turns into a rich, nutty brown color and begins to smell fragrant, your butter is ready! Immediately remove the pan from the heat to prevent burning. The whole process is quick and should only take around 5-8 minutes.
7. Once you have browned butter, you can use it immediately or store it in an airtight container in the fridge for up to 1 week. When using it chilled, let it come to room temperature before using.
Can you burn butter while trying to brown it?
Yes! Don’t walk away from the butter as it cooks – it can go from brown to burnt very quickly! If the butter turns dark brown or black with a burnt smell, it’s time to start over.
My butter has brown specs in it, is that okay?
Yes! Your butter may have some brown specs (sediment) in it. That’s okay! But if your recipe calls for clarified brown butter, you will want to strain it using a cheesecloth or fine-mesh sieve to remove those specs.
Can you brown Margarine or other types of fat?
It is possible to brown other types of fat instead of butter, but the flavor will be different. I would recommend sticking to butter.
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How to Brown Butter
Ingredients
- 1/2 cup butter
Instructions
- Choose a heavy-bottomed saucepan or skillet that distributes heat evenly.
- Place your butter in the pan on the stove. I like to use salted, but you can use unsalted if you prefer.
- Over medium-low heat, melt the butter, stirring occasionally with a spatula to keep it from burning.
- Once it has melted, it will begin to foam.
- As you keep stirring, the foam will start to subside and the butter will turn to a golden brown color.
- As soon as it turns into a rich, nutty brown color and begins to smell fragrant, your butter is ready! Immediately remove the pan from the heat to prevent burning. The whole process is quick and should only take around 5-8 minutes.
- Once you have browned butter, you can use it immediately or store it in an airtight container in the fridge for up to 1 week. When using it chilled, let it come to room temperature before using.
