How to Brown Butter

Butter makes everything better, right? So crank up butter's awesomeness by browning it to a gorgeous golden. That toasty, nutty flavor adds another layer to sauces, frostings, and cakes. You'll be amazed by how a simple ingredient upgrade brings rich flavors to any dish!

Makes a little over ¾ cup

Course How To

Cuisine International

Diet Gluten Free

Prep Time 5

Cook Time 8

Total Time 13

Servings

Calories 102kcal

Author Imma

Ingredients

1 cup unsalted butter

Instructions

Cut the butter into tablespoon-sized pieces.
Cook the butter in a light-colored saucepan over medium heat.
Stir continuously until the butter begins to foam and sizzle around the edges.
Let the butter cook for 4-8 minutes until it turns brown and the foam subsides.
Check to make sure the milk solids at the bottom have toasted.
If you want clear brown butter, strain it into a heat-proof bowl through a colander lined with cheesecloth. If you want the delicious browned bits in your butter, skip the straining.

Notes

A light-colored pan (stainless steel works fine) gives you a better view of the butter.
I love the rustic look and toasty milk flavor of those browned bits in a frosting. But if you're after a smoother, more elegant effect, feel free to strain it.
If using salted butter, reduce the salt in the recipe you're using it in.
Please don't turn your back on your butter because it can go from brown to burnt in seconds.
During the cooking process, the liquid evaporates. The final brown butter will be 2-3 tablespoons less than the one cup of butter you started with.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition