How to Brown Butter
This process deepens the flavor of butter, shifting it from creamy and mild to nutty and complex. It is the quickest way to elevate a dish without adding a single extra ingredient.
Watch the transition closely
The jump from browned to burnt happens in seconds. Keep your eyes on the color of the milk solids at the bottom of the pan rather than the foam on top.
- Light-colored stainless steel saucepan
- Silicone spatula
What goes in.
- 1 stick (4 oz)unsalted butter
Listen for the sound
The butter will hiss and pop while the water evaporates. When it goes silent, the water is gone and the solids are beginning to toast. That is your cue to pull it off the heat.
The method.
Melt the butter
Place the butter in the saucepan over medium heat. Let it melt completely without walking away.
Swirl and foam
Once melted, the butter will begin to foam. Swirl the pan occasionally to ensure the milk solids on the bottom brown evenly rather than sticking.
Identify the color
As the foam subsides, watch the sediment. You want it to reach the color of a dark penny. As soon as you smell a toasted, nutty aroma, remove it from the heat.
Stop the cooking
Immediately pour the butter into a heat-proof glass bowl. If you leave it in the hot pan, the residual heat will turn your brown butter into black, charred butter.
Other turns to take.
Infused Brown Butter
Drop a sprig of fresh sage or a woody herb into the pan right when the butter turns golden; the herbs will crisp up as the butter browns.
When it doesn't go to plan.
Use a stainless steel pan so you can actually see the color of the butter; non-stick pans with dark coatings hide the browning process.
If you accidentally burn the butter, there is no saving it. Start over.
Store in the refrigerator for up to two weeks; it will solidify, but you can melt it down again when needed.
The ones that keep coming up.
Can I use salted butter?
You can, but be aware that the salt does not evaporate. The resulting flavor will be more concentrated and potentially too saline for some uses.
How do I know if I burnt it?
If the specks turn black instead of dark brown and the smell is acrid or bitter, it is burnt. Discard and try again.
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