How to make easy Brown Butter
Wild Flour Recipes | Baking at 8,000 ft
www.wildflourrecipes.com
Learn how to make perfect brown butter with simple step-by-step directions. Use the brown butter to elevate your next delicious dessert or tonight's dinner.
Equipment
- Sauce pan - large enough to hold all the butter once melted
- Whisk - the butter will need to be stirred frequently
- Container - large enough to hold the brown butter to cool it down
Ingredients
- Butter - use unsalted butter
Instructions
- Set butter out to bring it to room temperature. This will allow the butter to melt evenly.
- Place sauce pan on stove burner and turn to medium to medium-high heat
- Place butter in sauce pan and allow the butter to melt.
- The butter will start to bubble and become a lighter, almost translucent yellow. This part takes the longest. Stir occasionally.
- After several minutes the butter will begin to foam, ALOT. Watch the butter closely, it can quickly goes from melted butter to brown butter to burnt butter.
- Make sure to stir constantly while butter is foaming. This allows you to be able to see the color of the butter and ensures nothing is getting stuck and burnt to the bottom.
- Suddenly you will notice the color of the butter changing to brown and a new nutty smell coming from the butter.
- Remove the butter from the heat and pour into your storage container to cool. Make sure you scrape the brown little bits from the pan into your storage container (these are the toasted milk solids that provide the delicious flavor).
- Use the brown butter as directed in your recipe or store as listed below.
Notes
After making brown butter make sure to cool it down. Then place it in an air tight container and store in the refrigerator 1-2 weeks or up to 3 months in the freezer. When brown butter is cooled down it will become solid just like regular butter. Stored brown butter can then be used however the recipe calls for - melted, softened, or cold.