Browned Butter is butter cooked until it has melted into a liquid, the water has cooked out, and the milk solids begin to toast and brown to a delicious and nutty state. It’s nutty, toasted flavors is one of those magical secret ingredients that just seems to enhance the flavor of just about anything – sweet or savory.
Ingredients
- Unsalted Butter
Instructions
- Heat a thick-bottomed skillet on medium heat. Add the diced or sliced butter, it will melt more evenly. Shake the pan if there are still some butter not melt.
- Continue to cook the butter. Once melted the butter will foam up a bit, watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should have a nutty aroma. Remove from heat and place on a cool surface to help stop the butter from cooking further and perhaps burning.
- Filtered the brown milk solid.
- Use browned butter immediately or store covered in a glass jar in the refrigerator for future use
Tips
- It’s pretty easy to overcook browned butter and go from brown to burnt. Use a pale saucepan may help you observe.
More Recipe
[amd-zlrecipe-recipe:13]