Mastering Brown Butter
To brown butter is to coax depth out of the simplest pantry staple. It requires patience and a watchful eye, as the shift from toasted nuttiness to scorched carbon happens in a matter of seconds.
Watch the transition, not the clock.
Use a light-colored pan so you can see the color of the milk solids as they settle. If you use a black or dark grey pan, you are flying blind.
- Light-colored stainless steel saucepan
- Heat-proof silicone spatula
- Glass jar for storage
What goes in.
- 1 lbunsalted butter, cut into 1-inch cubes
Deciphering the Foam
When the butter foams, swirl the pan to see the bottom. The appearance of dark brown specks beneath the foam indicates the butter is ready to be pulled from the heat.
The method.
Melt the butter
Place the cubed butter in your saucepan over medium heat. Allow it to melt completely without stirring.
Observe the phases
The butter will hiss as the water boils off. Once the hissing stops, it will begin to foam. Swirl the pan gently every thirty seconds.
Toast the solids
Once the foam rises, look for the amber-colored sediment at the bottom. Smell for a distinct toasted nut aroma. This is the moment to remove it from the heat.
Stop the cook
Immediately pour the butter into a cool glass jar to prevent residual heat from burning the solids.
Other turns to take.
Infused Brown Butter
Steep a sprig of fresh sage or a split vanilla bean in the butter while it cools for added dimension.
When it doesn't go to plan.
If you accidentally burn a batch, there is no recovering it; the bitterness will ruin the final bake.
Weigh your butter after browning if your recipe requires a specific amount, as you lose about 20% of the volume to evaporation.
For cookie doughs, chill the brown butter until it returns to a semi-solid state before creaming it with sugar.
The ones that keep coming up.
Can I brown salted butter?
It is not recommended. The salt concentrates as the water evaporates, leading to an aggressively salty finished product.
How long does brown butter keep?
Stored in an airtight container in the refrigerator, it will remain fresh for up to two weeks.
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