How to Brown Butter
Brown butter elevates the flavor profile of savory and sweet recipes! With about 10 minutes of melting, you have a toasty, nutty aroma and an amber-colored liquid.
Servings: 1 cup
Calories: 1908kcal
Equipment
- Light-Bottomed Pot or skillet
- Silicone Spatula or spoon
- Heat-Safe Bowl for storage
Ingredients
- 1 cup + 2 tablespoons butter salted or unsalted
Instructions
- Slice butter into cubes, and add to a light-colored saucepan or skillet.
- Melt on medium-low heat, stirring consistently.
- The butter will begin to form a layer of foam on top, and browned bits (these are milk solids) on the bottom of the pan.
- Once the butter is amber colored and has a deep, nutty aroma - remove the pan from heat. This should take about 10 minutes.
- Pour the browned butter into a heat-safe bowl to stop the cooking process.
- That's it! You can use the browned butter when it has cooled to room temperature, or chilled until solid; just check the recipe you're using. Enjoy!
Notes
Moisture Loss:
Different brands of butter have different moisture contents. Because of that, I usually account for around a 12.5% loss of volume - so for every cup of browned butter needed, I start with 1 cup + 2 tablespoons of butter.
To be sure, measure after you've browned the butter and before using in a recipe!
Butter Started to Brown?
You can strain the browned butter through a fine mesh sleeve to remove the burnt browned bits.
Nutrition
Serving: 1 cup | Calories: 1908kcal | Carbohydrates: 0.2g | Protein: 2g | Fat: 216g | Saturated Fat: 137g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 56g | Trans Fat: 9g | Cholesterol: 572mg | Sodium: 1711mg | Potassium: 64mg | Sugar: 0.2g | Vitamin A: 6651IU | Calcium: 64mg | Iron: 0.1mg