How to Make Brown Butter
Brown butter (beurre noisette) made on the stovetop by cooking unsalted butter until the milk solids turn golden-brown and the butter develops a nutty, amber aroma.
Equipment
- light-colored small saucepan
- Spatula or wooden spoon
- Heatproof bowl
Ingredients
Ingredients
- 1/2 cup 113 g unsalted butter
Instructions
Instructions
- Measure ½ cup (113 g) unsalted butter and cut it into tablespoon-sized pieces or small chunks.
- Place the butter pieces in a light-colored small saucepan over medium–low heat.
- Allow the butter to melt, stirring frequently to encourage even cooking and prevent sticking.
- Continue to cook, stirring frequently, as the butter melts, foams, and changes color from yellow to golden to amber; brown solids (silt) will form on the bottom. Watch closely—the color can go from browned to burned quickly.
- When the milk solids are golden-brown and the butter has a nutty aroma and amber color, immediately remove the pan from the heat and pour the brown butter into a heatproof bowl to stop the cooking.
- Use the brown butter immediately, unless you need it to cool and set for frosting. The brown silt in the bottom is normal and is the flavorful part.
Notes
Start withroom temperature butterif you remember – it melts faster
Uselow to medium heatso the butter doesn’t cook too fast
Cut the butter into small chunksbefore starting so that it melts evenly
Stiroccasionally anddon’t walk away from the stove! Butter goes from brown to burned fast – so keep an eye on it!
It’s best to just brown your butter anduse immediatelyin a sauce. I wouldn’t make a bunch and save it for a rainy day – it’s best fresh.
Uselow to medium heatso the butter doesn’t cook too fast
Cut the butter into small chunksbefore starting so that it melts evenly
Stiroccasionally anddon’t walk away from the stove! Butter goes from brown to burned fast – so keep an eye on it!
It’s best to just brown your butter anduse immediatelyin a sauce. I wouldn’t make a bunch and save it for a rainy day – it’s best fresh.