Easy Brown Butter
Here’s my method for how to brown butter perfectly every time. It takes 5 minutes, and you can use this brown butter in your favorite baking and savory recipes. Brown butter is regular butter cooked a bit longer than usual until the milk solids toast and turn brown. You’ll cook the butter just past the melting point. Browning butter creates a magical toasty flavor you don’t get with regular melted butter. Brown butter (or beurre noisette in France) tastes nutty, toasted, and like toasted hazelnuts. How to Use Brown Butter Use brown butter in almost any recipe that calls for melted butter. Toss cooked pasta or noodles with browned butter, as we do for our brown butter pasta with egg and this kale pasta. I also love drizzling vegetables with brown butter before (or after) roasting them. It’s absolutely amazing when used to make mashed potatoes, and it makes the best popcorn! For sweeter recipes, swap plain melted butter for brown butter in cookies, bars, and even buttercream (yes, you can chill the butter and whip it!). I love using brown butter to make chocolate chip cookies, oatmeal cookies, and blondies. It also makes these easy sautéed apples extra delicious, and I love drizzling it over oatmeal. Easy Brown Butter COOK 5 mins TOTAL 5 mins COOK 5 mins TOTAL 5 mins It takes five minutes to make brown butter. You can use it almost anytime a recipe calls for melted butter (hello, brown butter chocolate chip cookies). For herb brown butter, add a handful of fresh sage leaves, rosemary sprigs, or fresh thyme to the pan while you make the brown butter. 3/4 cup You Will Need 1 cup (227g) butter, salted or unsalted Directions 1Add butter to a heavy-bottomed pan over medium-low heat. As the butter melts, continuously swirl it around the pan. The butter will quickly go from brown to burnt, so stay close to the pan when you do this. 2Continue swirling the butter over the heat. It will melt, get a little foamy, and finally start turning golden brown. Remove it from the heat when the butter is light brown and smells nutty. 3Store brown butter in the fridge for up to two weeks or freeze for up to three months. 1Add butter to a heavy-bottomed pan over medium-low heat. As the butter melts, continuously swirl it around the pan. The butter will quickly go from brown to burnt, so stay close to the pan when you do this. 2Continue swirling the butter over the heat. It will melt, get a little foamy, and finally start turning golden brown. Remove it from the heat when the butter is light brown and smells nutty. 3Store brown butter in the fridge for up to two weeks or freeze for up to three months. Adam and Joanne's Tips Storing: Homemade brown butter lasts in an airtight container in the fridge for up to 2 weeks or frozen for up to 3 months. The butter will solidify again, but you can warm it over low heat when needed. To freeze brown butter, pour it into a clean ice cube tray, freeze, and then transfer the frozen cubes to a freezer-safe container or bag. How to freeze brown butter: Pour it into a clean ice cube tray, freeze, and then transfer the frozen cubes to a freezer-safe container or bag. Freeze for up to 3 months. Gently reheat in a pan over low heat. Nutrition facts are estimates. We assumed unsalted butter. Storing: Homemade brown butter lasts in an airtight container in the fridge for up to 2 weeks or frozen for up to 3 months. The butter will solidify again, but you can warm it over low heat when needed. To freeze brown butter, pour it into a clean ice cube tray, freeze, and then transfer the frozen cubes to a freezer-safe container or bag. How to freeze brown butter: Pour it into a clean ice cube tray, freeze, and then transfer the frozen cubes to a freezer-safe container or bag. Freeze for up to 3 months. Gently reheat in a pan over low heat. Nutrition facts are estimates. We assumed unsalted butter. Nutrition Per Serving Serving Size About 1 tablespoon / Calories 136 / Total Fat 15.3g / Saturated Fat 9.6g / Cholesterol 40.7mg / Sodium 2.1mg / Carbohydrate 0g / Dietary Fiber 0g / Total Sugars 0g / Protein 0.2g AUTHOR: Adam Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Easy Smoked Salmon Dip Next Post: Sausage Stuffed Shells