How to Brown Butter

Brown butter or beurre noisette in French, is a staple in the French kitchen. By browning butter we can create a nutty and caramelised taste which can be used in desserts such as Banana Bread, cookies, blondies and in savoury dishes such as pasta sauces, drizzled over a steak and to coat vegetables.

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What is brown Butter

Brown butter is melted butter. Simple as that, well not quite or else I wouldn’t be writing this! By gently cooking the butter further than you would normally when melting butter the milk solids in the butter melt and cook, caramelising to give this delicious taste.

Video

How to Brown Butter

Here are the items you need:

Butter: You can use either unsalted or salted butter. The only stipulation is to make sure it’s cut into pieces so it cooks evenly. Take the butter out of the fridge about 20 mins before starting to ensure an even temperature to start.

Pan: Use a light-colored pan so you can see when the butter has browned. I used a ceramic frying pan.

Something to stir it with: A wooden spoon, silicone whisk, or rubber spatula work.

Browning butter is a quick task, so keep your eyes on the pan.

Place the pieces of butter in your light-colored pan.

Turn the heat onto medium. Medium heat ensures the butter cooks evenly.
Begin stirring to move the butter around as it melts.
Once melted, the butter will begin to foam and sizzle around the edges.

Keep stirring.

In about 5-8 minutes from when you started (depending on the amount of butter you used), the butter will turn golden brown.
The foam will slightly subside and the milk solids on the bottom of the pan will toast.

Remove immediately from the heat and pour the butter into a heat proof bowl.
It will smell intensely buttery, nutty, and rich.

Print Recipe

Course ingredient, sauce

Cuisine French

Ingredients

butter

Instructions

Place the pieces of butter in your light-colored pan.
Turn the heat onto medium. Medium heat ensures the butter cooks evenly.
Begin stirring to move the butter around as it melts.
Once melted, the butter will begin to foam and sizzle around the edges.
Keep stirring.
In about 5-8 minutes from when you started (depending on the amount of butter you used), the butter will turn golden brown.
The foam will slightly subside and the milk solids on the bottom of the pan will toast.
Remove immediately from the heat and pour the butter into a heat proof bowl.
It will smell intensely buttery, nutty, and rich.