Brown Butter
The best part of learning how to brown butter is how quick and painless the process is, but boy does it boost the flavor in so many dishes!
Ingredients
- 1 cup salted butter
Instructions
- In a large saucepan or skillet, heat room temperature butter over medium heat until fully melted.
- Stirring constantly or swirling the pan, continue heating until butter begins to simmer. The bubbles will gradually become smaller until a foam covers the top of the melted butter. Once the butter foams, cook just a few seconds longer until you see the butter caramelizing in the pan - turning a golden brown color.
- Remove from heat and transfer brown butter to a serving bowl.
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Notes
Storage:
Keep leftovers in an airtight container in the refrigerator for up to 1 week. You can also keep in it a plastic bag or container and freeze for 2 months.
Notes:
Use a larger saucepan or skillet so that the melted butter is in a thin layer to speed up the process, which usually takes 5-8 minutes.
Remove the browned hot butter immediately so it doesn't burn.
I love the salt in the brown butter flavor profile, but you can also use unsalted butter.
As the butter cooks, I like to swirl the pan.
The rich, nutty flavor comes from the caramelized milk fats in the butter.
We love to serve brown butter with steak, pasta, crab, lobster, and seafood.
Nutrition
Calories: 203kcal | Carbohydrates: 0.02g | Protein: 0.2g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 182mg | Potassium: 7mg | Sugar: 0.02g | Vitamin A: 709IU | Calcium: 7mg | Iron: 0.01mg
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