Today’s post is a little different from the usual review/recipe. Instead, I’m going to show you how to brown butter with ease. No need to fear burnt butter. Follow these steps and you’ll be an expert in no time!

   how-to-brown-butter(4) To me, knowing how to brown butter is an essential. My goal is to start a series called Everyday Essentials, teaching you the basics of the kitchen. When you brown butter, you toast the milk solids in the butter which develops such a toasty and beautiful aroma, and adds unbelievable taste to whatever you use it in. Next week, I’ll be sharing a recipe for Dutch Browned Butter Cake, so keep your eyes open!

 

Browning butter can be kind of scary. When I first did it, I was scared. Hot oil, the possibility of burning my butter. These chances of things going wrong was what postponed me seeing anything “browned butter” related. Turns out, as long as you keep a close eye on it, browning butter is very easy!

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First, get your butter, a spatula, and a light colored pan. I emphasize light colored so you can see how dark your butter is.

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Turn the heat to medium or medium low, and begin melting your butter slowly. I like to break the butter into chunks to let it melt more quickly and evenly.

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Next, your butter will start to bubble and crackle. Don’t freak out when you can’t see your butter! Just swirl the pan often. This is where you want to keep an eye on it to prevent your butter from cooking too far and burning.

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As soon as the butter begins to turn a golden brown and develops a nutty, toasty, almost sweet and milky flavor, take it off the heat. It will continue to brown more with the residual heat. At this point, you should be able to see the brown milk solids at the bottom.

 

And that’s it! Browning butter really is a cinch. I hope you are encouraged to brown butter and add it to whatever your heart desires. You can let it cool and store it in the fridge, or use it melted. Add it to brownies, cookies, or the aforementioned Dutch Browned Butter Cake coming soon. Have a great week!

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