Mastering Brown Butter
It is a transformation of patience and observation. Once you understand the visual and olfactory cues, you never need a timer.
Watch the pan, not the clock.
Butter goes from toasted to burnt in seconds. Use a light-colored pan so you can actually see the color of the solids as they change.
- Light-colored stainless steel saucepan
- Heat-proof silicone spatula
- Fine-mesh sieve
What goes in.
- 1 stick (4 oz)unsalted butter
The Foam Break
The butter will foam aggressively as water evaporates. Once that foam subsides and you see dark specks at the bottom, the toast is complete.
The method.
Cut the butter
Slice the butter into uniform pieces so they melt at the same rate without scorching.
Melt over medium heat
Place the pan over medium heat. Swirl the pan occasionally to help the butter melt evenly.
Listen and watch
As the water evaporates, the butter will sizzle loudly and then foam. Use your spatula to scrape the bottom of the pan to ensure the milk solids aren't sticking.
The amber stage
Once the foaming slows and a toasted, nutty scent fills the air, watch for the solids to turn a deep golden brown. Remove the pan from the heat immediately.
Strain and cool
Pour the butter into a heat-proof bowl through a fine-mesh sieve to stop the cooking process and remove any overly charred bits.
Other turns to take.
Infused Brown Butter
Drop a sprig of fresh sage or a smashed garlic clove into the pan during the final thirty seconds of toasting.
When it doesn't go to plan.
Always use unsalted butter so you can control the final salt level of your dish.
If you leave the butter on the heat one second too long, it will taste bitter; there is no recovery from burnt milk solids.
Store in a glass jar in the refrigerator once cooled; it will solidify like regular butter but carry the toasted aroma.
The ones that keep coming up.
Can I use salted butter?
It is not recommended. The salt becomes concentrated as the water evaporates, often leading to an unpleasantly salty finish.
How do I know if I burned it?
If the specks are black rather than dark amber and the scent is acrid or sharp, it has passed the point of no return.
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