How to Brown Butter
The difference between melted butter and brown butter is patience. By pushing the butter past its melting point, you unlock a toasted, complex depth that changes the chemistry of your baking.
Watch the color, not the clock.
Use a light-colored pan so you can actually see the milk solids darkening; it is impossible to judge the color in a black non-stick skillet.
- light-colored stainless steel saucepan
- silicone spatula
- heat-proof glass bowl
What goes in.
- 1 lbunsalted butter, cut into 1-inch cubes
The Silence of the Foam
When the butter begins to foam, it is hiding the color of the solids. Listen for the crackling to stop and watch for the foam to settle; that is the moment the solids reveal themselves as toasted brown crumbs.
The method.
Melt the butter
Place the cubed butter in the saucepan over medium heat. Stir occasionally with the spatula to ensure even melting.
Evaporate the water
Once melted, the butter will begin to simmer and hiss as the water content boils off. Keep stirring to move the milk solids around so they don't stick to the bottom.
Brown the solids
As the hissing quiets and the foam rises, watch closely. Use your spatula to scrape the bottom, looking for light brown specks. Once the liquid turns golden and the smell is reminiscent of toasted hazelnuts, kill the heat.
Decant immediately
Pour the butter into your heat-proof bowl immediately to stop the cooking. Leave the dark brown specks behind in the bowl; they are the flavor.
Other turns to take.
Aromatized Brown Butter
Drop a sprig of fresh sage or a split vanilla bean into the pan during the final thirty seconds of cooking to infuse the fat.
When it doesn't go to plan.
If you burn it, you will see black flecks and smell acrid smoke; discard and start over, as there is no way to fix burnt butter.
Do not walk away from the stove. The transition from golden to burnt happens in less than 30 seconds.
If you are planning to cream the brown butter with sugar for cookies, chill it in the fridge until it reaches the consistency of soft butter before beating.
The ones that keep coming up.
Does it matter if I use salted butter?
Yes. Salted butter will cause the milk solids to darken unevenly and the flavor profile will be overly concentrated and harsh.
Can I store this?
Keep it in a sealed container in the refrigerator for up to two weeks.
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