Brown Butter.
Let me teach you how to brown butter. It may sound complicated but I promise, it’s easier than you think. In less than 10 minutes, the butter will sizzle, foam, and cook into nutty and caramelized perfection. It adds an extra layer of richness you didn’t know you were missing. Spread it over a slice of toasted bread or replace it in your baking recipes. Once you taste the difference, you may never turn back.
What is brown butter?
Brown butter, “buerre noisette”, is a classic French kitchen method used in dozens of sweet and savory recipes. It is regular butter that has been melted and cooked until the milk solids turn golden brown. This simple process creates a deeply, nutty aroma with hints of caramel, transforming butter into a more flavorful ingredient. Brown butter pairs beautifully with recipes like Banana Bread or Pumpkin Bread.
How to brown butter.
The process of browning butter can be broken down into two simple phases: melting and browning. There are a few specific visual cues and sounds to look for but once you learn it, you’ll be good as golden.
Step 1: Melt the butter
In a small sauce pan, add butter. I recommend cutting into uniform, small pieces for even melting. Melt butter in a light colored pan. This helps monitor the browning of the butter and prevents from over browning.
Step 2: Bubbles
Once melted, stir frequently to prevent burning. As the butter bubbles and foams, watch for a change in color to a golden brown. This process takes anywhere from 5 to 7 minutes so be patient. We don’t want to burn the butter!
Step 3: White foam
The bubbles start out clear and then turn white. This is the milk solids separating from the fat.
Step 4: Brown specks
Continue cooking until you start to see speckles of brown form at the bottom of the pan. These are the browned milk solids. Once you notice a nutty aroma, remove from the heat. Pour into a separate heat proof bowl.
Can I substitute brown butter in my favorite recipes?
You may think you can directly substitute browned butter to any recipe that calls for butter. You’re technically right but there’s a few things to consider. When you brown butter, you are also evaporating some of the water content naturally found in butter. This may affect the texture and consistency of baked goods, especially cookies. TheKitchn has a great blog post that explains how to substitute brown butter.
Watch the full recipe tutorial on YouTube:
How to store leftovers.
Transfer leftover brown butter to an airtight container in the refrigerator. As it cools, it will solidify. Keep in the refrigerator for up to two weeks. If you want to extend the shelf life, you may also store in the freezer. Just make sure to thaw to room temperature before using it again.
Looking for other recipes that use brown butter?
Don’t forget to check out my other recipes that use brown butter below:
Looking for other Novice to Expert tips?
We have a whole section dedicated to helping you! Check out our other posts Novice to Expert.
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How to Brown Butter
Ingredients
- 16 Tablespoons unsalted butter
Instructions
- In a small sauce pan, add butter. I recommend cutting into uniform, small pieces for even melting. Melt butter in a light colored pan. This helps monitor the browning of the butter and prevents burning.16 Tablespoons unsalted butter
- Once melted, stir frequently to prevent burning. The first phase of bubbles are clear and many. The next phase reveals thick, white particles coming to the surface. Those are the milk solids separating from the fat.
- As the butter continues to bubble, watch for a change in color to a deep, golden brown. Remember to frequently stir the butter frequently. Continue stirring to ensure the milk solids are evenly golden and toasted. This process takes about 5-7 minutes.
- Eventually, the butter starts to foam, and that's when you know you're almost done browning the butter. Continue cooking for another minute or two until you start to see speckles of brown form at the bottom of the pan. These are the browned milk solids. Once you notice a nutty aroma, remove from the heat.
- Pour into a separate heat proof bowl, including those bits of brown specks at the bottom of the pot! Don't leave those behind. Chill or bring to room temperature accordingly based on the recipe needs.
To make whipped brown butter:
- Place a smaller bowl on top of a larger bowl full of ice. Pour all the browned butter into the small bowl, including all the brown bits of caramelized milk too. Use a whisk to to incorporate air into the butter. As the ice cools the bowl, the butter will start to solidify and whip into a smooth consistency.
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
Where has brown butter been all my life?! This elevates any sweet recipe! From banana bread to cookies. I will only use brown butter in my recipes now!
Yay!