Turning regular butter into brown butter will up level your baking game! It’s a bakers secret weapon to create a really rich and nutty flavor that makes everything taste 10x better.
- 1 cup (220g) unsalted butter, cut into tablespoons
- It’s best to use a wide and shallow saucepan, but a small and deep pot can also be used. The process just might take a bit longer. Place your saucepan over medium heat and add the butter.
- Once the butter is melted, stir occasionally with a whisk as it starts to bubble and turn translucent.
- After about 5-10 minutes, the bubbles will begin to turn to foam. It will be hard to see what’s happening underneath, so continually whisk at this point. The browning process happens very quickly after the foam forms so don’t step away from the pot!
- As you move around the foam, you’ll notice the milk solids sink to the bottom of the pot. They’ll start to turn a light brown color after about a minute or so and the butter itself will start to darken. Once that happens, remove the pot from the heat and keep whisking. The residual heat will transform the brown bits into a rich amber color. That’s what we’re looking for!
- Pour the butter into a measuring glass and make sure to scrape all the brown bits from the bottom of the pot. That’s where the flavor is. You should be left with just a hair over 3/4 cup.
- Allow the butter to cool before using in a recipe. You can use it melted, or chill the butter to solidify depending on what your recipe calls for.
I used 1 cup in this recipe just to explain the process, but use whatever amount you need in your recipe. I suggest using 2 extra tablespoons for every half cup of butter than what the recipe calls for as you’ll be left with less butter than you started out with (due to the water evaporating). Also try to brown larger amounts of butter (equal to or more than 1/2 cup). Anything less than that will be very easy to burn. You can reserve the extras for another dessert!
Keywords: brown butter, browned butter, how to brown butter