Making Brown Butter
Take your butter to the next level with this browning technique. Brown butter is quick, easy, and full of rich and nutty flavor to enhance your baked goods.
Prep Time1 minute min
Cook Time10 minutes mins
Total Time11 minutes mins
Course: Dessert
Cuisine: American, French
Servings: 1
Calories: 814kcal
Frying pan or saucepan
Rubber spatula or whisk
- ½ cup unsalted butter (113g) - turns into brown butter
Place a frying pan or saucepan over medium heat and add the butter. As it begins to melt, swirl the pan a few times to nudge it along.
Once the butter has melted and starts to foam, begin stirring every 15 seconds with a rubber spatula (or whisk).
Conitnuing stirring and scraping the bottom. The butter will begin to bubble and splatter and will start to get slightly darker in color..
Once the splattering dies down, there will be a noticeable deepening of color and aroma. Your butter is just about done.
Pour the butter into a heatproof bowl and scrape all of the brown bits out of the bottom of the pan into the bowl.
Allow the butter to cool for at least 10 minutes if using melted. If room temperature is needed, allow the butter to solidify.
Use the brown butter as directed in the intended recipe.
Store the butter covered in the fridge.
When browning butter, you will need to add an additional 2 T per ½ cup of butter used due to water evaporating from the butter. If your recipe calls for 1 cup of butter and you'd like substitute with brown butter, you'll need to brown 1 cup + 4 T of butter for the correct yield.
Calories: 814kcal | Carbohydrates: 1g | Protein: 1g | Fat: 92g | Saturated Fat: 58g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 24g | Trans Fat: 4g | Cholesterol: 244mg | Sodium: 12mg | Potassium: 27mg | Sugar: 1g | Vitamin A: 2836IU | Calcium: 27mg | Iron: 1mg