Why should I use brown butter?

Brown butter adds a depth of flavor and complexity to both sweet and savory dishes. It can transform a simple dish into something extraordinary.

Can I use salted butter to make brown butter?

Yes, you can use either salted or unsalted butter. However, salted butter may foam more and burn faster than unsalted butter, so keep a close eye on it.

How do I know when brown butter is done?

Brown butter is ready when it has a nutty aroma and a deep amber color. You will also notice small brown specks at the bottom of the pan, which are the toasted milk solids.

Can I brown butter in the microwave?

While it's possible to brown butter in the microwave, it's not recommended. The microwave doesn't allow for the same level of control and observation as stovetop cooking, making it easier to burn the butter.

Why does brown butter lose volume when cooked?

Butter is made up of water, fat, and milk solids. When you brown butter, the water evaporates, leaving behind the fat and milk solids. This evaporation process results in a loss of volume. You can expect to lose around 15-25% of the original volume when browning butter.

How to Brown Butter

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Here’s how to make brown butter! Its nutty flavor adds a rich complexity to sauces, cookies, breads, and more.

Author: Sonja Overhiser
Prep Time: 0 minutes
Cook Time: 10 minutes
Total Time: 10 minutes
Yield: 1/2 cup 1x
Category: Essentials
Method: Stovetop
Cuisine: Essentials
Diet: Vegetarian

Ingredients

Scale

1 stick (1/2 cup) butter, unsalted or salted*

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Instructions

Place the butter in a large skillet**, cut into pieces.
Heat over medium heat for about 5 to 7 minutes total, stirring occasionally. The butter will melt, turn foamy, stop foaming and start to bubble, and then become brown in color and smell nutty.
Once the milk solids turn brown, immediately remove the butter from the heat and pour it into a bowl or container to cool (this is important, otherwise the residual heat from the pan will continue to cook the butter). Do not overcook, or you risk burning the butter.
Use in recipes as desired. (Note: If desired, you can skim the foam off the top before using.) Brown butter stores in a sealed container in the refrigerator for up to 3 months; re-melt it to bring it to a liquid state before using.

Notes

*You can brown any amount of butter you like. Using smaller amounts of butter, the process will go faster.

**Some recipes specify a light-colored pan so that you can easily see the browning, but it’s not required here (unless you have one).

Find it online: https://www.acouplecooks.com/brown-butter/