Brown Butter (Quick Method)

Brown Butter (Quick Method)

Brown butter is a simple way to add deep, nutty flavor to everyday cooking and baking. In just a few minutes, plain butter transforms into a rich, golden ingredient that works in both sweet and savory recipes.

Course ingredient

Cuisine French

Prep Time 2

Cook Time 8

Total Time 10

Servings tablespoons

Calories 203kcal

Author Jere' Cassidy

Equipment

White enameled cast iron skillet

Ingredients

½ cup unsalted butter

Instructions

Cut the butter into pieces and place in a light colored pan over medium heat.
Melt, stirring occasionally as it foams.
Continue cooking until brown specks form and butter turns golden with a nutty smell, about 5–8 minutes.
Remove from heat immediately and pour into a bowl to stop cooking.

Notes

Recipe Notes:

Use a light-colored pan so you can clearly see when the butter turns golden and the brown specks form.
Stir frequently and don’t walk away. Butter can go from browned to burned quickly.
As soon as it smells nutty and looks golden brown, remove it from the heat and pour it into a bowl to stop the cooking.
You will end up with slightly less butter since some of the water cooks off, so brown a little extra if your recipe needs an exact amount.
If using in recipes that call for softened butter, let it cool and firm back up before mixing.
Burned butter will taste bitter. If that happens, it’s best to start over.
Your nose will tell you when it’s ready. When it smells warm and nutty, you’re there.

Nutrition