Brown Butter
Learning how to brown butter is mostly about knowing what to watch for. Once the foam starts to subside and the milk solids turn deep amber, you're seconds away from rich, nutty brown butter, or burnt butter if you walk away.
Ingredients
- 6 tablespoons unsalted butter cut into tablespoon-sized pieces
Instructions
- Place butter in light-colored skillet or saucepan over medium heat. Cook 2 minutes or until butter is completely melted and beginning to foam.
- Continue cooking 1 to 2 minutes longer or until foam begins to subside, swirling occasionally. You’ll notice golden-brown milk solids forming on bottom of pan.
- Continue cooking for 30 seconds to 1 minute longer, swirling the pan frequently, until the milk solids are deep amber brown and the butter smells rich, nutty and toasted. Watch carefully during this final stage, as the butter can go from browned to burnt in just a few seconds.
- Immediately pour the brown butter, including all of the browned milk solids, into a heatproof bowl to stop the cooking.
- Use immediately or let cool and refrigerate in an airtight container for up to 1 week or freeze up to 3 months.
Calories: 120kcal, Carbohydrates: 0.01g, Protein: 0.1g, Fat: 14g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 36mg, Sodium: 2mg, Potassium: 4mg, Sugar: 0.01g, Vitamin A: 420IU, Calcium: 4mg, Iron: 0.004mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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