How To Make Brown Butter

Welcome to my first “How To” post! I plan on making a series of short “how to” posts for every day culinary questions and cooking techniques. We all have to start somewhere and I’ve done my fair share of searching Pinterest or googling questions that I’ve had while cooking. Because of that I would like to make space on my website dedicated to answering the wonders of cooking. Leave me a comment down below with any food related questions you might have! Now lets get into how to make brown butter to vamp up your recipes!

Making Brown Butter is quick, easy, and It’s a great way to elevate a dish or dessert! Brown Butter is just butter that has been cooked beyond its melting point, completely transforming it into caramelized nutty deliciousness! The process of the milk solids separating in the butter and cooking into little brown bits at the bottom of the pan give off a delightful flavor and it’s a sure fire way to take your recipe to the next level.

Check out my recipe for Strawberry Rhubarb Crisp with Brown Butter Streusel! It’s a delicious and simple recipe and don’t fret if rhubarb isn’t in season, this recipe has suggestions for substitutions!

Brown Butter can be used in place of regular butter in everyday recipes as a flavorful addition in baked goods, sauteed veggies, sauces, you name it! Be careful not to overcook and burn the butter, it only takes a few minutes to cook and can go from brown butter to burnt butter rather quickly.

1. First preheat a pan on medium heat and add your stick of butter, I cut mine into quarters for fast, even melting.

2. Once the butter is melted, keep cooking on medium heat and stirring occasionally. Eventually the butter will start to foam.

3. Eventually the foam will start to brown on the top. Continue stirring until the foam starts to dissipate and you can smell the nutty aromas. Don’t worry about the brown bits forming at the bottom of the pan, this is a good sign as that is where all the flavor is!

4. Once the butter has reached a golden brown color and the foam has mostly subsided pour the butter into a separate bowl to stop the cooking process before it burns. Let cool slightly and you’re ready to use in recipes!

Brown butter can be stored, and if left to sit, will eventually take its solid form again. You can use this butter as a spread, or even whip it up for whipped brown butter! I recommend storing in the fridge if you don’t plan on using right away.

Check Out My Some Of My Other Recipes:

Red Wine Braised Beef Short Rib

Vegan Korean Bulgogi with Oyster Mushrooms

Beef Short Rib Croquettes

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