How To Brown Butter
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Today, I’m showing you how to brown butter in just a few simple steps. Chances are, you’ve come across a recipe once or twice that calls for brown butter, but maybe you aren’t quite sure how to make it.
You’ll become a pro in no time, I promise!
What is brown butter?
Brown butter is…you guessed it…butter that has been browned. 😏 More scientifically speaking, the milk solids separate and caramelize.
Basically, when you heat the butter, the water evaporates from the milk solids, and those milk solids get toasty, with that dark-speckled look and the sweet, savory, nutty, toffee-like aroma. It’s liquid gold.
It’s nutty and toasty, and it adds an exceptional depth of flavor to basically anything it touches. You can use it in both sweet and savory recipes. I have some ideas listed for you below.
Expert Tips
- Start with the right pan: I recommend using a stainless-steel skillet so you can easily monitor the color of the butter as it browns.
- Start with the right butter: I recommend unsalted butter. Salted butter can be used, but it foams more than unsalted, making it hard to gauge when the butter is browned. We also want the brown butter flavors to shine, not the salt.
- Don’t walk away: the process of browning butter can go from perfect to burnt in seconds, so it’s important to watch it closely and keep stirring so none of the browned milk solids get stuck to the bottom.
- Timing is everything: I’ve made the mistake far too many times of not browning my butter enough and also letting it go a little too long. It’s like the Golidlocks method: We want that brown butter just right. Perfectly browned butter will have a rich amber color and omit a nutty aroma.
- Scrape all the browned bits: speaking of those milk solids, when transferring to the heat-resistant bowl, be sure to scrape all those browned bits into the bowl, too, because those tiny specks are what give brown butter all of its wonderful nutty, toasty flavors.
Common FAQ
Why did my brown butter burn?
You may have cooked it for too long. Once the milk solids have separated to the bottom of the pan and caramelized, those tiny specks can go from perfect to burnt quickly. Once the brown butter is an amber color and you smell a nutty aroma, remove it from heat and pour it into a heat-resistant bowl or measuring cup.
How long does brown butter last?
Brown butter will last in the fridge for up to 1 week or in the freezer for up to 3 months.
Can I make brown butter in the microwave?
I have read this can be done, but I have not tested this method.
What is the difference between clarified butter and brown butter?
This post has some great information for you: https://www.epicurious.com/ingredients/difference-between-clarified-butter-ghee-brown-butter-article.
How long does it take for brown butter to solidify?
About 1-2 hours. I like to let it come to room temperature, then place it in the fridge. (It will look something like the photo I have below!) Brown butter will solidify again, like regular butter, and can be used in recipes that call for cold or room-temperature butter.
Why add an ice cube into brown butter?
When you brown butter, the water evaporates; therefore, moisture is lost. Adding in an ice cube helps to add some moisture back into the brown butter, and if you plan on chilling the brown butter, this helps speed up the process.
Can I substitute brown butter in any recipe that calls for butter?
Pretty much yes. BUT since there is loss of moisture, I recommend for every 1/2 cup of butter, adding 1-2Tbsp. water or milk back into the recipe. So once you’ve made the brown butter, allow it to cool for about 10 minutes, then you can stir some water in.
What should I make with brown butter?
If you’re feeling inspired, here are some reader favorites to try:
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How To Brown Butter
Ingredients
- 1 cup unsalted butter, cut into pieces (or use however much butter your recipe is calling for.)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Add the butter pieces to a cold, stainless steel skillet. Set a heat-resistant bowl to the side so it's ready for the brown butter once it's done.1 cup unsalted butter, cut into pieces
- Turn the heat to medium-high and melt the butter. (Choose medium heat if you feel you have a strong flame on your stove). Swirl the pan occasionally to help the butter melt evenly. The butter will begin to foam, this is a clue that browning is happening soon.
- Stir with a rubber spatula or wooden spoon. The foam will begin to subside and you’ll start to see tiny specks at the bottom of the pan. At this point, the color will be a light golden brown.
- Stir and scrape the bottom of the pan so the milk solids that are beginning to brown don’t stick or burn. (These flecks give brown butter its yummy flavor.) Some people think you need to take the pan off at this step, but don't jump the gun. It needs a little more browning to be juuuust right.
- Continue to stir until those little bits become browned, the butter smells nutty and toasty, it's an amber-brown color, and it's no longer foamy.
- Transfer the brown butter and all of the delish brown bits immediately into a heat-proof bowl. It’s important to remove to a bowl straight away so the residual heat from the pan doesn’t burn the butter. That's it!
- Use the brown butter as directed in your recipe. Some may direct you to use it in its liquid state, or it may need to be cooled completely/solidified.
Video
Notes
- Brown butter will last in the fridge for up to 1 week or in the freezer for up to 3 months.
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Thanks Krolls Korner, that’s the best recipe for brown butter and simple to follow, I have always been afraid to try this, thought it wouldn’t come out right, but your instructions are spot on.
Thanks so much Mary! I appreciate it 🙂