To brown butter, follow these steps for a nutty, caramelized flavor:
- Choose the right pan: Use a light-colored pan or saucepan so you can easily see the color change of the butter and milk solids as they brown
- Prepare the butter: Cut unsalted or salted butter into pieces (about 8 pats or slices) to help it melt evenly. Let the butter come to room temperature to avoid splattering
- Melt the butter: Place the butter pieces in the pan and melt over medium heat. Stir continuously with a wooden spoon, silicone whisk, or rubber spatula to ensure even cooking
- Cook off the water: As the butter melts, it will foam and bubble as water evaporates. Keep stirring to prevent burning
- Brown the milk solids: After a few minutes, the foam will subside and you will see small brown specks (milk solids) forming at the bottom of the pan. The butter will develop a golden to amber brown color and emit a rich, nutty aroma. This usually takes 5 to 8 minutes total, depending on the amount of butter
- Remove from heat: Immediately pour the browned butter into a heatproof bowl to stop the cooking process and prevent burning. Stir to cool slightly
Brown butter can be used right away as a sauce or ingredient in recipes, or cooled and stored in the refrigerator for later use
. In summary, browning butter involves melting it gently, cooking off the water, and toasting the milk solids until golden brown and nutty in aroma, then promptly removing it from heat to avoid burning
