Brown Butter is a versatile ingredient that enhances the flavor of many dishes with its rich, nutty profile. Once you try it, you’ll find many ways to incorporate it into your cooking. Here is an easy step-by-step tutorial on how to make brown butter.
The best part of this entire recipe is you only need one ingredient!
What is Brown Butter
Brown butter, or “beurre noisette” in French, is a simple yet flavorful ingredient that adds a rich, nutty taste to dishes. It’s made by melting unsalted butter and cooking it until the milk solids caramelize, turning the butter a golden brown color.
The process intensifies the butter’s flavor, making it a versatile addition to both sweet and savory recipes.
- Start with Butter: Use unsalted butter to have better control over the final flavor. Start with a stick (8 tablespoons) of butter.
- Heat the Butter: Place the butter in a light-colored pan over medium heat. A light-colored pan helps you monitor the color changes more easily.
- Melt the Butter: Allow the butter to melt completely, swirling the pan occasionally to ensure even cooking.
- Cook and Stir: Continue cooking the melted butter. It will begin to foam and sizzle as the water content evaporates. Stir frequently to prevent the milk solids from sticking to the bottom of the pan and burning.
- Watch for Color Change: After a few minutes, the butter will start to turn golden brown and release a nutty aroma. The milk solids will also turn a toasty brown color. Be careful to stir constantly at this stage to avoid burning.
- Remove from Heat: Once the butter reaches a deep golden brown color and the milk solids are toasted (but not burned), remove the pan from heat immediately to prevent overcooking.
- Cool and Strain (Optional): If you prefer a clear brown butter without the milk solids, you can strain it through a fine-mesh sieve or cheesecloth into a heatproof bowl.
Tips for Perfect Brown Butter
- Use a Light-Colored Pan: This helps you see the color change more clearly.
- Stir Constantly: Prevents the milk solids from burning and ensures even cooking.
- Remove from Heat Promptly: Brown butter can quickly turn to burnt butter, so remove it from heat as soon as it reaches the desired color.
- Store Properly: Store in an airtight container in the refrigerator for up to a week. Reheat gently before using.
Uses for Brown Butter
- Pasta: Toss with pasta and your favorite protein.
- Sauces: Drizzle over vegetables, or meats for an instant flavor boost.
- Eggs: Cook your eggs in the brown butter for another level of flavor.
- Baking: Incorporate into cookies, cakes, waffles, pancakes or brownies for a richer taste.
- Vegetables: Toss with roasted or steamed vegetables, for added depth.
- Seafood: Perfect for drizzling over fish, scallops, or shrimp.
- Mashed Potatoes: Level up this creamy homemade mashed potatoes recipe.
How to Store Brown Butter
- Cool Completely: Allow the brown butter to cool to room temperature.
- Transfer to a Container: Pour the cooled brown butter into an airtight container or a jar.
- Refrigerate: Store the container in the refrigerator for up to a week.
- Freeze for Longer Storage: For longer storage, freeze the brown butter in an airtight container or ice cube trays. Frozen brown butter can be stored for up to 3 months.
- Reheat Before Use: When ready to use, reheat gently on the stove or microwave until melted.
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How to Make Brown Butter
- Total Time: 7 minutes
- Yield: 8 to 10 servings 1x
Description
Brown Butter is a versatile ingredient that enhances the flavor of many dishes with its rich, nutty profile. Once you try it, you’ll find many ways to incorporate it into your cooking. Here is an easy step-by-step tutorial on how to make brown butter.
Ingredients
- 1 stick unsalted butter
Instructions
- Start with a stick (8 tablespoons) of unsalted butter.
- Place the butter in a light-colored pan over medium heat to monitor color changes more easily.
- Allow the butter to melt completely, swirling the pan occasionally to ensure even cooking.
- Continue cooking the melted butter; it will begin to foam and sizzle as the water content evaporates. Stir frequently to prevent the milk solids from sticking to the bottom of the pan and burning.
- After a few minutes, the butter will start to turn golden brown and release a nutty aroma. The milk solids will also turn a toasty brown color. Be careful to stir constantly at this stage to avoid burning.
- Once the butter reaches a deep golden brown color and the milk solids are toasted but not burned, remove the pan from heat immediately to prevent overcooking.
- If you prefer a clear brown butter without the milk solids, strain it through a fine-mesh sieve or cheesecloth into a heatproof bowl.
- Use immediately, or cool the brown butter completely, and transfer it to an airtight container.
- Store the container in the refrigerator for up to a week or freeze for up to 3 months.
- When ready to use, reheat the brown butter gently on the stove or in the microwave until melted.
Equipment
Notes
- Using a light colored pan helps you see the color change more clearly.
- Maintain the heat at medium.
- Stir constantly to prevent the milk solids from burning and ensures even cooking.
- It’s important to keep a close eye on the butter during the browning process.
- Brown butter can quickly turn to burnt butter, so remove it from heat as soon as it reaches the desired color.
- Browning butter typically takes about 5-7 minutes. However, the exact time can vary slightly depending on the amount of butter used.
- Use immediately, or store for later use.
- Cook Time: 7 minutes
- Category: Sauce
- Method: Easy
- Cuisine: American, French
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