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!
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.