Brown butter is an exquisite and versatile condiment, and it’s extremely easy to make. Heat butter until the milk solids brown – that’s it! However, this process is best done slowly, under a watchful eye, so that the milk solids don’t burn. Once filtered, the resulting fat is clear, with a lovely light caramel color and an irresistible nutty aroma. And since the milk solids have been cooked and strained, the browned butter reaches a smoking point of about 400°F (200°C) – a real bonus!
A batch of brown butter will keep in the fridge for weeks – ready to use in sauces, cookies… and more
During the colder months of the year, when I’m more inclined to cook with butter, I always have brown butter on hand. Indeed, you can make a batch ahead of time and refrigerate it for several weeks. Lastly, brown butter is marvelous in both savory and sweet dishes. It adds a wonderful richness and nutty flavor to anything you cook with it.
makes scant 1 cup
active time: 10 min
- 8 oz (225 g) unsalted butter (2 sticks)
- Cut the butter in 1″ chunks and place in a medium heavy-bottomed saucepan. Heat over medium heat until the butter has melted and starts to foam, then reduce heat to medium-low and cook the butter undisturbed until the milk solids are dark brown (they will look like dark crumbs at the bottom of the pan) and the butter has a light caramel color, about 35 to 40 minutes. Take care not to burn the butter, or it will become bitter. Strain the butter through a fine-meshed sieve and let cool. Refrigerate for up to 1 month.