How to Make Perfect Brown Butter

How to Make Perfect Brown Butter-1

Do you remember that moment when something just clicked for you? It was like the stars aligned.

Like when you were learning to ride a bike and then all of a sudden you got it? Or when you were practicing a piece of music and you played it through without any mistakes?

That is what I felt like when I made brown butter for the first time. Exactly that.

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Everything else before then had been practice and okay, but once I made browned butter things were so much better. There was a richer flavor to things that just brought things to life. Cookies! Rice Krispie Treats! Pan Sauces! Pastries! Pies! Mashed Potatoes!

I basically want to use brown butter in ALL THE THINGS.

Side note: is it Browned Butter or Brown Butter? I’ve seen it both ways. I dunno.

Anyway, it’s so super simple to make that you will be kicking yourself that you didn’t make it earlier.

Let me walk you through the process…

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Cut your butter into small pieces. This helps the butter melt evenly.

Over medium low heat, slowly melt the butter.

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Once the butter has completely melted, turn the heat up slightly and begin to whisk it. Whisk the butter while it boils and gets frothy. Just don’t stop whisking it as it can easily burn.

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The butter will start to turn a light golden color. It’s really important to keep a close eye on it can easily and quickly go from toasted, golden perfection to burned butter that you are tossing in the trash. If you’re phone rings while you are doing this… just ignore it. Call them back.

The process will be complete when the butter of a light brown color and the solids in the bottom of the saucepan are brown as well. Immediately pour into another heat proof container once the bits at the bottle of the saucepan are a light brown color.

And that’s it!!

Seriously, give it a try and head over to Pinterest and look up all the delicious recipes that use brown butter. You will love it!

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Brown Butter

Ingredients

  • Butter- any quanity will do. I typically do it in half or whole stick incriments

Process

  1. Slice the butter into thin pieces.
  2. Add to a saucepan and melt over low heat.
  3. Once the butter has melted, turn the heat up slightly and begin to whisk.
  4. The butter will begin to bubble, just remain whisking. The butter will then get frothy on top, again, remain whisking.
  5. The butter will start to turn a light golden color. Keep whisking while being cautious as the butter will continue to darken and then quickly burn.
  6. Remove from the heat and pour into another heat proof container once the bits at the bottle of the saucepan are a light brown color.
  7. Cool per the recipe that you are using the brown butter in or store in the refrigerator until needed.
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