How to Brown Butter
Yield: 16 servings
Calories: 100kcal
Guide on how to make brown butter for any sweet or savory application using the Maillard Browning technique to add toasted nutty toffee aroma and flavors.
Ingredients
- 8 ounces (227 g) unsalted butter, 1 cup
Instructions
- Melt the Butter - Add butter to a lightly colored medium skillet. Melt over medium-high heat.
- Brown the Butter - Once the butter is melted completely, turn the heat down to medium. Occasionally, swirl the pan to ensure that the milk solids are being evenly browned.The browned butter is ready when the milk solids become golden brown, the oil slightly darkens in color and has a nutty aroma, about 2 to 3 minutes.
- Stop the Browning - Immediately transfer browned butter to a bowl, scraping down the pan to transfer the solids. Alternatively, use it immediately as a sauce. If desired, strain the browned solids. However, the milk solids add a lot of flavor to baked goods and sauces.
Notes
- Recipe Yield: About 1 cup
- Serving Size: 1 tablespoon
- Storing: Cool and store in an airtight container or jar in the refrigerator for up to 2 weeks. Freeze for up to 3 months.
- Slice the Butter: To melt the butter quicker, slice the stick into even-sized pieces and place them in a single layer in the pan.
- Larger Batch: If making a larger batch, use a large pan. A few more minutes may be needed to brown the butter.
Nutrition
Calories: 100kcal | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Vitamin A: 400IU
Recipe Link
Recipe Video