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    The Heirloom Pantry » Recipes » Dressings and Sauces

    How to Brown Butter

    Published: Apr 13, 2023 · Modified: Oct 28, 2023 by Kathleen Higashiyama · The following content may contain paid links. When you click and shop the links, we receive a commission.

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    How to brown butter Pinterest pin.

    Brown butter is an easy way to add a rich nutty aroma to so many dishes. Just toast butter over the stove to caramelize the milk solids, then add it to baked goods, pasta sauce, and more!

    Brown butter in a glass carafe for savory sauces, cookies, frosting, cakes, and more.

    We love to use brown butter in our Brown Butter Blondies, Miso Chocolate Chip Cookies, Brown Butter Mashed Potatoes, Lobster Ravioli Pasta Sauce, and in buttercream and frosting. It adds a delicious toasty flavor that takes our dishes -- both savory and sweet -- to the next level. Besides being tasty, it only takes a few minutes and minimal effort to make!

    Jump to:
    • About Brown Butter
    • What is Brown Butter?
    • Ingredients
    • Instructions
    • Storage
    • Top Tips
    • Recipe FAQs
    • Related Recipes
    • Did You Like This Recipe?
    • 📖 Recipe

    About Brown Butter

    • Texture - The butter is melted and cooked until it is smooth and velvety.
    • Flavor - Brown butter is sweet and savory with a slightly nutty aroma.
    • Time - It takes just a few minutes to caramelize the butter.
    • Effort - Browning butter requires very little effort. All you need to do is whisk the butter while it cooks in the pan.

    What is Brown Butter?

    Browned butter is a process whereby butter is cooked until it turns golden in color. In French, it is called beurre noisette and is liquid gold. Butter is heated and whisked until the milk solids caramelize bringing out a rich and nutty flavor. Chemically, brown butter tastes delicious for the same reason that a seared steak does: a process called the Maillard reaction. The Maillard reaction is a chemical reaction between amino acids and reducing sugars from heat that creates a distinctive toasty flavor.

    Ingredients

    Ingredients to make browned butter, including high-quality butter with a higher fat content and a skillet.
    • Butter - We prefer European butter because it has a higher fat content than American butter, resulting in an extra rich browned butter. However, American butter also works.

    See recipe card for quantities.

    Instructions

    Steps to make brown butter, including melting the cubed butter in a skillet, then slowly browning the butter to toast the milk solids.
    • Melt butter - Heat a skillet or saucepan over medium heat. Add the sliced butter to the pan and whisk as the butter cooks. (Photo 1)
    • Toast butter - The butter will start to melt and the milk solids will begin to separate in the pan. It will begin to foam then start to brown and form small golden flecks. When ready, the melted liquid will be a golden brown in color and have a nutty aroma. (Photo 2 and 3)
    • Transfer - Then remove from heat and pour into a heat-safe container or bowl to stop the cooking process. (Photo 4)

    Pro tip - Keep a close eye on the butter as it can burn easily.

    Storage

    Store the browned butter in an air-tight container in the refrigerator for up to 5 days. You can also freeze the butter for up to 3 months in a freezer safe container. When you want to use it again, let it thaw to room temperature.

    Top Tips

    • Once the butter is browned, remove it from the heat immediately to prevent it from burning. It can become burned butter very quickly!
    • Use a light-colored pan so you can see the color of the butter as it browns.
    • Occasionally whisk and swirl the butter in the pan to ensure the cubed butter melts evenly.

    Recipe FAQs

    What is the best butter to use for brown butter?

    You can make brown butter with salted or unsalted butter. If you are using it for baking, you may want to use unsalted butter to give you more control over the amount of salt in your baked goods. You can add the more salt later to your desired level.

    Why does brown butter taste so good?

    Heating the butter triggers a chemical process called the Maillard reaction where animal proteins break down into flavor compounds. This process results in a caramelized and richly flavored butter.

    Is brown butter healthy?

    While we wouldn't consider brown butter healthy due to the saturated fat, it is not any unhealthier than regular butter.

    Can you brown butter too much?

    Yes, if the butter changes from golden brown to black, it is burnt. Be sure to remove the butter from the heat as soon as it turns golden brown so it doesn't burn.

    How come my butter won't brown?

    This could be for a couple of reasons. First, the temperature may be too low. Make sure you are cooking the butter over medium heat. Second, the butter may not be sliced into small enough pieces. American butter has a lower fat content and higher water content, which means there are less milk solids to toast.

    What kind of pan is best for browning butter?

    Use a light colored pan, like a stainless steel pan, so you can easily see when the butter turns golden brown and ensure you don't overcook the butter.

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    Did You Like This Recipe?

    Love this browned butter recipe? Please leave a 5-star rating in the recipe card below & consider leaving a comment below. Thanks!

    Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this recipe, tag #theheirloompantry so we can see your buttery creation!

    📖 Recipe

    Brown butter in a glass carafe for savory sauces, cookies, frosting, cakes, and more.
    Print Recipe Pin Recipe
    5 from 1 vote

    How to Brown Butter

    Brown butter is an easy way to add a rich nutty aroma to so many dishes. Just toast butter over the stove to caramelize the milk solids, then add it to baked goods, pasta sauce, and more!
    Cook Time5 minutes mins
    Total Time5 minutes mins
    Course: Sweets
    Cuisine: American
    Servings: 8
    Calories: 9kcal
    Author: Kathleen Higashiyama

    Equipment

    • 1 fry pan
    • 1 whisk

    Ingredients 

    • 8 tablespoon butter sliced
    Prevent your screen from going dark

    Instructions

    • Heat a skillet or saucepan on medium heat. Add the sliced butter to the pan and whisk as the butter cooks. The butter will start to melt and the milk solids will begin to separate in the pan. The butter will begin to foam then start to brown and form small brown flecks. When ready, the butter will be golden brown and have a nutty aroma. Keep a close eye on the butter as it can burn very quickly. Remove from heat and pour into a heat-safe container or bowl to stop the cooking process.
      8 tablespoon butter

    Notes

    Storage
    • Refrigerate browned butter in an air-tight container for up to 5 days. You can also freeze the butter in a freezer safe container or bag for up to 3 months. When you want to use it again, let it thaw to room temperature.
    Top Tips
    • Remove the butter from the heat immediately after it browns to ensure it doesn't burn.
    • Use a light-colored pan so it is easy to see the color of the butter as it browns.
    • Don't stop whisking the butter to ensure it cooks evenly.

    Nutrition

    Calories: 9kcal | Carbohydrates: 1g | Protein: 0.5g | Fat: 0.5g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Cholesterol: 2mg | Sodium: 16mg | Potassium: 20mg | Sugar: 1g | Vitamin A: 25IU | Calcium: 17mg | Iron: 0.01mg
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

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    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

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