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Brown Butter

Brown Butter
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Learn how to make perfect brown butter at home with this simple and quick method. Brown butter delivers a rich, nutty, caramelized flavor that elevates both sweet and savory dishes. This recipe requires only unsalted butter and a little attention to transform your cooking with a velvety texture and golden hue in under 10 minutes.

Ingredients

Ingredients You’ll Need

  • Unsalted Butter – quantity as desired (typically 1/2 cup or 1 stick for most recipes)

Variations (Optional Add-ins)

  • Fresh thyme or sage leaves (for herb-infused brown butter)
  • Cinnamon or nutmeg (for spiced brown butter)
  • Minced garlic (for garlic brown butter)
  • Plant-based butter (for vegan brown butter alternative)
  • Toasted walnuts or pecans (to enhance nutty flavor)

Instructions

  1. Prepare Your Ingredients and Equipment: Measure the unsalted butter and select a light-colored, heavy-bottomed skillet or saucepan to easily monitor the butter’s color change.
  2. Melt the Butter Over Medium Heat: Place the butter in the pan and let it melt steadily over medium heat, stirring occasionally to ensure even melting and prevent burning along the edges.
  3. Watch for the Transformation: The butter will first foam, then the milk solids will start to brown on the bottom, releasing a toasty aroma and developing a nutty flavor. Stir gently and watch closely as the butter turns a deep golden brown.
  4. Remove from Heat Promptly: Once the butter reaches a rich amber color and the aroma fills your kitchen, immediately remove the pan from heat to prevent burning. The residual heat will continue to cook the butter slightly.
  5. Strain if Desired and Cool: For a smooth finish, strain the brown butter through a fine mesh sieve to remove browned solids or sediment. This step is optional based on your preference or recipe needs.

Notes

  • Use a light-colored pan to clearly see the color change and avoid burning.
  • Cook over medium heat; too high heat burns the butter quickly.
  • Pay constant attention; never leave the pan unattended.
  • Stir gently to keep milk solids moving and promote even heat distribution.
  • Make brown butter in small batches for better control.
  • Store leftovers in an airtight container in the refrigerator up to 2 weeks or freeze up to 3 months.
  • Reheat gently on low heat or in short microwave bursts, stirring to liquefy without overcooking.

Nutrition

Keywords: brown butter, beurre noisette, nutty butter, caramelized butter, cooking butter, baking ingredient

Find it online: https://ninagourmet.com/brown-butter/