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Brown Butter

Brown Butter

This recipe for Brown butter is simply just butter that’s been gently cooked until the milk solids toast, creating a rich, nutty, toasty flavor. It will take your baking to the next level.
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Servings: 1 Cup of Brown Butter
Ingredients Method Notes

Ingredients
  

  • 1 cup Grass-Fed Butter (unsalted)
  • 2-4 tbsp Grass-Fed Butter (unsalted)
  • Skillet or Saucepan
  • Wooden Spoon
  • Heatproof bowl or jar (for transferring)

Method
 

  1. Place the butter in your skillet or saucepan over medium heat. If using a solid block of butter, you can drop it in the pan just like that or slice up the butter into small pieces.
  2. Stir occasionally as it melts completely (about 1 - 3 minutes). It will look smooth and yellow.
  3. Once melted, it will start to foam, sizzle, and bubble as the water evaporates. Keep stirring constantly (or swirling the pan) to distribute the heat evenly. The foam will rise, then subside a bit.
  4. After 4-6 more minutes (the entire process takes approximately 5 - 10 minutes), you'll see tiny golden - brown specks (that's the milk solids) forming at the bottom. The butter will start turning amber/golden tan.
  5. When the specks are deep golden-brown and the aroma is nutty (like a toasted hazelnut) pull the pan off the stove. (Pay attention so your butter doesn't get dark brown-there's only seconds before it burns). Pour the butter (including the browned bits) into a heatproof bowl or jar to stop cooking. I like using clear jars.
  6. Let it cool slightly before using (it solidifies as it cools). If not using right away, store in the fridge (up to 2 weeks) or freezer (2-3 months).

Notes

  • The brown butter can go from looking great to burnt in seconds. Stay at the stove and stir constantly.
  • Use medium heat, not high heat, as that will cause fast burning without even browning.
  • If your butter burns (black specks, bitter smell): Allow to cool and discard in the trash. It will not be worth tasting or saving, sadly.
  • Make extra batches and store in the freezer - it's great to have on hand. Will stay fresh for 2-3 months. 
  • For recipes calling for "½ cup brown butter," start with slightly more butter (e.g., ¾ cup) to account for water loss. See section above for more details.
  • If your recipe calls for "softened butter", just refrigerate your jar until the liquid hardens some. You won't want it firm like butter at the store, but just soft so you can cream it with your other liquid ingredients.