Brown Butter
User Reviews
5.0
3 reviews
Excellent
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Prep Time
3 mins
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Cook Time
3 mins
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Total Time
11 mins
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Servings
2 cups
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Calories
1729 kcal
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Course
Condiments
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Cuisine
French
Brown Butter
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Brown butter, also known as beurre noisette (French for "hazelnut butter"), is simply butter that has been cooked until the milk solids are toasted to a slightly sweet, nutty, golden brown color. During this process, most of the water content evaporates, concentrating the butter's flavor.Use brown butter in baked goods like banana chocolate chip cookies or brown butter chocolate cookies or drizzle over fried eggs, veggies, meat, or seafood.
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Ingredients
- 226 g (2 sticks) unsalted butter , cut into equal-sized pieces
- ¼ cup dry milk powder , optional
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Instructions
- Place the unsalted butter pieces in a light-colored medium saucepan over medium heat. Melt the butter until it begins to brown. It will go through different stages, so pay close attention. The butter will first foam and sputter, and then you'll start to see some brown bits forming at the bottom of the pan. This process should take about 3 minutes after the butter has completely melted.
- As soon as the butter smells nutty and toasted and turns copper in color, reduce the heat to low to prevent burning. Carefully add the milk powder to the browned butter. Use a flexible spatula to incorporate the milk powder, stirring constantly. Make sure to clean the bottom and sides of the pan to avoid burning the milk powder.
- Continue stirring until the mixture turns a deep golden brown, which should take about 1 to 2 minutes. Immediately transfer it to a heatproof bowl, scraping any extra bits of milk solids from the pan.; this will prevent the residual heat from the pan from continuing to cook the butter and potentially burning it. Allow the brown butter to cool to room temperature before using it in your recipe.
- Camila's Tip: I prefer to leave the browned milk solids in the brown butter for additional flavor. However, if you prefer a smoother texture, you can strain or decant the brown butter to remove the milk solids—the clear fat will still maintain a mild toasted flavor.
Equipments used:
Notes
- How to Store & Re-Heat
- Allow brown butter to cool and transfer it to an airtight container. Store in the refrigerator for 5 days or freeze for longer storage. Spoon out the desired amount, and heat gently on the stovetop or in the microwave, stirring occasionally until warmed to the desired temperature. Avoid overheating. Use in your recipe or dish as needed.
- How to Make-Ahead
- To make brown butter ahead of time, follow the brown butter recipe as stated. Allow the brown butter to cool to room temperature before transferring it to an airtight container, such as a glass jar or a plastic container with a tight-fitting lid. You have the option to store the brown butter in the refrigerator for up to 5 days.
- How to Freeze
- To freeze browned butter, follow the recipe for brown butter as stated. Allow the browned butter to cool to room temperature. Transfer the cooled browned butter to a freezer-safe container, such as a small airtight plastic or glass container. Label the container with the contents (browned butter) and the date it was made. Place the container in the freezer and freeze the browned butter until solid. When you want to use the frozen browned butter, thaw it in the refrigerator overnight or gently heat it in a saucepan on low heat until it liquefies. Avoid overheating to preserve its flavor and texture. The frozen browned butter can be stored in the freezer for up to 3 months.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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