Mastering Brown Butter
Turning plain butter into brown butter—beurre noisette—is the most reliable way to add depth to your cooking. It transforms a simple fat into a nut-scented seasoning.
Watch the color, not the clock
The window between perfectly toasted and burnt is roughly thirty seconds. Keep your eyes on the pan and have a heat-proof bowl ready to transfer the butter the moment it is finished.
- light-colored stainless steel pan
- silicone spatula
- heat-proof glass bowl
What goes in.
- 1 stick (4 oz)unsalted butter
Follow the Foam
The butter will foam aggressively as the water evaporates. Once the foam settles and you see small, toasted brown specks on the bottom of the pan, your butter is ready.
The method.
Melt the butter
Place the butter in a light-colored stainless steel pan over medium heat. Using a light-colored pan allows you to monitor the color of the milk solids.
Cook through the foaming
As the butter melts, it will crackle and then foam. Swirl the pan occasionally to ensure the milk solids cook evenly.
Identify the brown stage
When the crackling stops and the foam begins to thin, look for the milk solids at the bottom to turn a deep golden brown. It should smell like toasted hazelnuts.
Stop the heat
Immediately pour the butter into a cool glass bowl. The residual heat in the pan will burn the butter if you leave it in there.
Other turns to take.
Infused Brown Butter
Add a bruised sprig of sage or a smashed garlic clove to the butter while it foams to infuse the fat with aromatics as it browns.
When it doesn't go to plan.
Always use unsalted butter so you can control the seasoning later.
If you accidentally leave the butter on the heat too long and it turns dark brown or black, discard it; it will taste bitter and cannot be saved.
Use a light-colored pan so you can accurately judge the color of the milk solids.
The ones that keep coming up.
Can I use salted butter?
It is not recommended. The salt doesn't evaporate, so as the water leaves, the butter becomes concentrated and significantly saltier than intended.
How do I store it?
Keep it in a sealed container in the refrigerator for up to two weeks. It will solidify, so warm it gently to return it to a liquid state.
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