This is how I do it—step by step.
The best part about browning butter is that you don’t need softened butter. If you, like me, don’t have much patience, you can start with cold, room-temperature, or softened butter—any will work. I prefer unsalted butter, but that’s a personal choice.
I add the butter to a small saucepan I like to use for browning. A heavy-bottomed small pan or saucepan works best because it distributes heat evenly and helps you catch the brown bits without scorching the butter. Over the years I’ve found a favorite pan for this task; if you don’t have a special pan, any small, even-heating saucepan will do.
I usually set the burner to medium. The butter melts quickly at this heat, but I keep a close eye on it. If this is your first time or you’ve burned butter before, start at medium-low or low and allow a little more time. Lower heat reduces the risk of burning but requires more patience.
Begin whisking the moment the butter goes in the pan, and keep stirring. Constant movement helps the milk solids brown evenly and prevents hot spots that can burn.
The butter will foam and bubble as it melts. The amount of foam can vary from stick to stick, but that’s normal. Keep whisking through this stage and watch for color changes and aroma.
After a few minutes, small brown flecks will begin to appear on the bottom of the pan and the butter will develop a toasty, nutty smell. As soon as you see those brown bits, remove the pan from the heat—but keep whisking. The residual heat will continue to brown the solids slightly, and whisking distributes the flavor through the butter.
Set the pan on a heatproof surface and whisk for another 20–30 seconds to ensure the browning is even. Those tiny brown specks are concentrated, caramelized milk solids that give brown butter its rich, nutty flavor.
You’ll know immediately if the butter has burned: the aroma will turn bitter and the color will be much darker. If that happens, discard it and try again with a slightly lower heat.
How you store or use brown butter depends on the recipe. Use it immediately to toss with pasta or vegetables for an instant flavor boost, or let it cool slightly and use it in baked goods like cookies or muffins. You can also refrigerate it to spread on toast or add to other dishes—brown butter keeps well and adds depth to many preparations.
And that’s it—simple, quick, and full of flavor.
How to Brown Butter
How To Brown Butter
Ingredients
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4
tablespoons
unsalted butter
Instructions
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Place butter in a small saucepan over medium heat and begin whisking immediately. Stir as it melts and bubbles; after 2–3 minutes you should see brown bits form on the bottom and the butter will smell nutty. Remove from heat right away and continue to whisk for about 30 seconds. Use the brown butter as desired.
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[This is the first post in a series of posts showing exactly how I do things, even if they’re a bit unconventional.]