Brown Butter

Brown Butter

Melted butter cooked until the milk solids toast into a nutty, golden-brown finish.

Total 9 min Makes 16 oz Calories 102/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Brown butter, or beurre noisette, transforms plain butter into a fragrant, nutty ingredient through careful stovetop toasting of its milk solids. It adds deep, caramelized flavor to baked goods, sauces, vegetables, and finishing drizzles. The key is watching closely as the butter foams and browns, then pulling it from the heat before the solids scorch.

Ingredients

  • 2 cups unsalted butter, cut into pieces

Method

  1. Cut the butter into even pieces so it melts uniformly, then place it in a light-colored 9-inch skillet or saucepan (light color helps you judge the browning color accurately).

  2. Melt the butter over medium heat, swirling the pan occasionally as it fully liquefies.

  3. Continue cooking, swirling frequently, as the butter foams up and then begins to crackle and pop as the water cooks off.

  4. Watch closely as the milk solids sink and begin to toast; swirl constantly and cook until the butter turns golden-brown and smells nutty, 1 to 2 minutes.

  5. Immediately remove the pan from the heat and pour the brown butter, including the toasted solids, into a heatproof bowl to stop the cooking.

  6. Let cool slightly before using warm, or cool completely and refrigerate in an airtight container for up to 2 weeks.

Rate this recipe

★ 3.2 (1)

Brown Butter

Brown butter, or beurre noisette, transforms plain butter into a fragrant, nutty ingredient through careful stovetop toasting of its milk solids. It adds deep, caramelized flavor to baked goods, sauces, vegetables, and finishing drizzles. The key is watching closely as the butter foams and browns, then pulling it from the heat before the solids scorch.

9 min 16 oz 102 cal

Ingredients

  • 2 cups unsalted butter, cut into pieces

Method

  1. 1

    Cut the butter into even pieces so it melts uniformly, then place it in a light-colored 9-inch skillet or saucepan (light color helps you judge the browning color accurately).

  2. 2

    Melt the butter over medium heat, swirling the pan occasionally as it fully liquefies.

  3. 3

    Continue cooking, swirling frequently, as the butter foams up and then begins to crackle and pop as the water cooks off.

  4. 4

    Watch closely as the milk solids sink and begin to toast; swirl constantly and cook until the butter turns golden-brown and smells nutty, 1 to 2 minutes.

  5. 5

    Immediately remove the pan from the heat and pour the brown butter, including the toasted solids, into a heatproof bowl to stop the cooking.

  6. 6

    Let cool slightly before using warm, or cool completely and refrigerate in an airtight container for up to 2 weeks.