Learn how to make brown butter (aka liquid gold) with these easy tips and tricks. It's bold nutty and caramelized flavor is the perfect way to take any recipe up a notch!
Prep Time: 5 minutesminutes
Cook Time: 5 minutesminutes
Total Time: 10 minutesminutes
Servings: 8
Equipment
Light colored pan
Bowl
Ingredients
½cupunsalted butter (1 stick, cut into cubes)
Instructions
Heat a large pan over medium heat. Add cubed butter and allow to melt.
Once melted, continue cooking the butter for about 2 more minutes. To prevent it from sticking to your pan, make sure to swirl it around using the pan handle. You don’t want to use a spoon. Continue swirling until the butter starts popping (which means the moisture is escaping).
The butter should begin to foam around the 2 minute mark and you’ll just keep swirling. Once the the pan starts to collect golden flecks (do not let them turn black) on the bottom, the butter will turn a golden amber color and will put off a nutty aroma. That's when you’ll know it’s done.
Remove the pan immediately from the heat (so that it doesn't burn) and let sit just a minute. Then pour into a bowl to stop the browning process and set aside until ready to use.
Notes
Pan Color: Preferably use a lighter colored pan (don’t use black) in order to clearly see the change in color. Favorite Recipes: Use it to make brown butter chocolate chip cookies, brown butter blondies or brown butter rice krispie treats. Infuse:If using for a savory recipe, you can add in a few sprigs of fresh herbs while cooking.Storing: Cover and store in the refrigerator for up to one week or in the freezer for up to 3 months. It will solidify once chilled. Depending on the recipe you’re following, either let soften at room temperature or melt in pan on the stove before using.