Brown Butter
Butter that is gently cooked until the milk solids toast, the flavor profile is complex and caramelized, and the aroma is rich and nutty. Use brown butter as a substitute for regular butter in your baking recipes to add incredible, next-level flavor that will have everyone wondering what the secret ingredient is. Be sure to read the recipe notes for amounts when using as an ingredient substitute and read through the entire recipe before you begin – butter can brown quickly!
Servings 0.5 cup
Ingredients
- 1/2 Cup (113g) butter (regular or unsalted), cut into tablespoon-sized pieces
Instructions
- Set a glass measuring cup or jar aside to pour the brown butter into at the end of the recipe. It helps to have this ready to go!
- Add the butter into a large frying pan set over medium heat and stir occasionally until the butter melts. Keeping the heat on medium, continue cooking for another 2-5 minutes while stirring constantly and watching closely. The melted butter will first start to foam on top, then the foam will subside and you'll notice white specks of milk solids at the bottom of the pan. The specks will then begin to caramelize and turn brown in color. You'll know the brown butter is perfect when the specks are medium-brown, the liquid turns deep amber in color, and you begin to smell a rich, nutty aroma.
- Immediately remove from the heat and pour the brown butter into the glass container. Then, store the brown butter or use as desired.
Notes
Brown Butter Amounts: when using as a regular butter substitute in a recipe, always start with 1-2 tablespoons more butter than the recipe calls for before browning the butter, then re-measure to ensure you have the original amount the recipe calls for. Since you will lose 10-20% of the liquid content in the cooking process, you'll need to start with more butter.
Making Brown Butter Ahead: You can prepare the brown butter ahead of time and store it in an airtight container in the refrigerator for up to 2 weeks. You can also freeze brown butter for up to 3 months in silicone ice cube trays or an airtight container. Brown butter will solidify just like regular butter, so bring it back to room temperature or melt it before using it in a baking recipe (whichever consistency the recipe calls for).