How To Brown Butter
Brown butter is so easy to make and adds incredible flavor to any dish. Known as 'liquid gold' it adds depth and a delicious nutty flavor.
Servings: 14 tablespoons
Ingredients
- 227 g (2 sticks) Unsalted Butter
Instructions
- Cut the butter into small pieces and place it into a light-colored pan over medium heat.
- Melt the butter, stirring occasionally. Once melted, it will start to bubble and make a crackling sound - this is the sound of the water evaporating from the butter.
- Once the crackling subsides, the color will start to change quite quickly, it will go a golden brown color - keep watching it and stirring gently until it is a deep golden brown and you can smell the delicious nutty aroma.
- Remove from the heat and transfer to a heatproof bowl immediately, make sure you scrape the bottom of the pan to get all the little brown specks out - these are the milk solids and they are what add all the flavor to the brown butter.
- If you are using it in a recipe that calls for melted butter, you can use the brown butter immediately. If you need room-temperature butter, let it sit on the counter until it solidifies again. Give it a thorough mix once it is solid to disperse all the brown flecks of milk solids evenly throughout the butter.
Notes
It's important to transfer the butter to a heatproof bowl right away, as the residual heat from the pan could continue to cook the butter and it may burn.
Don't take your eyes off the butter once it stops crackling, as it may only take a few seconds to go from browned to burnt!
Make sure you get all of the little brown specs of milk solids, as this is where all the flavor comes from!
You can make this with any quantity of butter you like. If replacing regular butter in a recipe, you can start with the same amount as the recipe calls for. You may need to add an additional tablespoon of liquid to your recipe for each cup of butter that you use to make up for the moisture content that is lost in the browning process.