Brown Butter

If you are looking to improve your cooking game in a super easy way, you should be making and using brown butter! Browning butter creates a whole new flavor and dimension to butter that is nutty, sweet, and delicious. It is great in sauces and tons of baked goods.

Brown butter, also known as beurre noisette in French, is a type of butter that has been melted and cooked until it reaches a nutty and toasty flavor, as well as a deep brown color. It is made by heating unsalted butter over low to medium heat, allowing the milk solids in the butter to caramelize and turn brown. As the butter cooks, it goes through several stages: first, it melts and begins to foam as the water content evaporates; then, the milk solids separate and sink to the bottom, where they begin to brown.

The process of browning the butter intensifies the natural flavors of butter and adds a rich, nutty aroma to the end product. The resulting brown butter can be used in a variety of dishes, both sweet and savory.

Ingredients:

• 1 stick of unsalted butter

Preparation:

STEP 1.

Choose a light-colored saucepan or skillet: This will help you gauge the color of the butter more easily as it browns.

STEP 2.

Melt the butter: Place the pieces of butter in the saucepan or skillet over medium heat. Stir constantly with a heat-resistant spatula or wooden spoon to ensure even melting and prevent the butter from sticking to the bottom of the pan. As the butter melts, it will start to foam, and you’ll hear a sizzling sound. This is the water content in the butter evaporating.

STEP 3.

Bubbling and browning: Continue stirring the butter as it goes through several stages. The foam will subside, and you’ll start to see milk solids separating from the fat. The milk solids will sink to the bottom, and they will begin to brown. Keep a close eye on the color changes, as it can go from brown to burnt quickly.

STEP 4.

Look for a golden-brown color: The goal is to achieve a rich golden-brown color with a nutty aroma. This should take around 3-5 minutes after the foaming stage ends. The timing may vary depending on your stove’s heat and the amount of butter you’re browning.

STEP 5.

Remove from heat: Once you reach the desired color and aroma, immediately remove the browned butter from the heat source. The residual heat in the pan will continue to cook the butter, so it’s crucial to take it off the stove at the right moment.

Transfer to a heatproof container: To prevent the butter from overcooking in the hot pan, quickly transfer it to a heatproof container. You can use a bowl or a heat-resistant glass jar.