Brown Butter
This kitchen staple has a ton of uses and is perfect for fall!
In less than 10 minutes, butter sizzles, foams, and gently cooks into a nutty and caramelized flavor. Try it with any recipe that calls for butter!
Homemade cookies, cakes, and muffins will be forever changed.
Yield: 1 Cup
Prep Time: 10 minutes
INGREDIENTS:
1 Cup Butter, unsalted or salted, cut into Tablespoon sized pieces**
DIRECTIONS:
Browning butter is pretty quick, so don’t leave the stove unattended. Have a heat-proof bowl next to the stove ready to transfer butter once you’re done. This will help stop the cooking process and prevent your butter from burning.
Add the pieces of butter to a sauté or saucepan over medium heat. Medium heat ensures the butter cooks evenly, the most important factor in this process. Stir the butter frequently to keep it moving. Once melted, the butter will begin to foam and sizzle around the edges. Keep stirring.
In about 5-8 minutes from when you started (depending on the amount of butter you used), the butter will turn golden brown. Most of the foam will subside and the milk solids at the bottom of the pan will be toasty brown. It will smell intensely buttery and nutty.
Once your butter has achieved that beautiful golden brown hue, immediately remove the pan from heat and pour the butter into heat-proof bowl to stop the cooking process. If left to cool down in the hot pan, the butter will burn!
Once fully cooled, store in the refrigerator for up to 2 weeks. Or freeze and use as desired.
BROWN BUTTER NOTES:
If the butter is frozen or too cold, it will splatter and easily burn. Take it out of the refrigerator about 20-30 minutes before starting.
Brown specks in brown butter are toasted milk solids. They’re actually where where most of the flavor comes from, so make sure you scrape those out of the pan along with the liquid butter. Don’t strain out the specks.
There’s only a few seconds between brown butter and burnt butter, so keep your eye on the stove the entire time. Don’t walk away and stir frequently!
