How to Brown Butter
Brown butter is a French cooking technique that transforms butter into a rich, nutty sauce by heating it until the milk solids caramelize. It elevates both sweet and savory dishes with deep, toasted flavor.
Brown butter is a French cooking technique that transforms butter into a rich, nutty sauce by heating it until the milk solids caramelize. It elevates both sweet and savory dishes with deep, toasted flavor.
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Place unsalted butter in a medium to large skillet set over medium heat. Allow butter to melt, about 5 minutes.
Increase heat to medium-high and cook, scraping the bottom of the skillet with a rubber spatula constantly. Cook butter, swirling the pan and scraping the skillet until milk solids in the butter begin to brown, about 2-5 minutes.
Once the butter is toffee-like in color and fragrant, immediately pour into a small heatproof bowl. Watch your butter carefully, as it's easy to go from brown to burnt in a flash.
Use your browned butter in any recipe that calls for melted butter to add an additional deep caramelized layer of flavor.
Store cooled brown butter in an airtight container in the refrigerator for up to 2 weeks; reheat gently in a saucepan before use.
Brown butter retains the caramelized milk solids that create its nutty flavor; clarified butter has those solids removed for a pure fat used at higher temperatures.
Watch for a amber-tan color and smell a toasted, hazelnut-like aroma. The butter solids at the pan bottom should be golden brown, not black.
Yes. Cool it completely, transfer to an airtight container, and refrigerate for up to 2 weeks. Reheat gently before using.
Cookies, cakes, pasta, gnocchi, roasted vegetables, fish, and brown butter sauces benefit most from its rich, caramelized flavor.
The heat was too high or you left it unattended too long. Keep medium heat and watch constantly—the line between brown and burnt is quick.
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