Updated: Jun 5
Butter in and of itself is gold. Brown it and you've got something better. In these times (more than ever) you should be getting the most flavor out of butter you can. Journey with me as we explore the art of browning butter. Brown butter (buerre noisette) is a classic, French staple in the kitchen. Best part? All you need is butter, a quality skillet (in my humble opinion a well seasoned cast iron works best), and less than 20 minutes. Browned butter is versatile. You can use it in savory dishes, baked goods, and even toast. Really, anywhere you use regular butter you can use browned butter. Dare I say- you SHOULD. In just a few minutes, you can bring melted butter to a beautiful shade of foamy caramel, scented with the nuttiest tasting notes known to man. This aromatic sidekick is sure to elevate your pasta dishes and transform your chocolate chip cookies.
Before you get started you'll need: 1. A trusted pan. That pan you reserve for special dishes; the one that never sticks, cooks evenly, and always has your back. A friend in times of need. Pick that one. 2. A stirring utensil. I prefer a wooden spoon. But, anything that can withstand the heat will do.
and now our STAR... 3. Butter. Salted or Unsalted, just whichever you prefer. DO NOT USE COLD BUTTER. I REPEAT, do not use cold butter! The French did not create this delicacy for you to ruin it with poor technique. PLEASE, take that butter out of the fridge 20-30 mins prior to embarking on this journey. Room temp butter is the ONLY way this will end well. There's only one way this can go wrong... you burn it. Cold butter increases the likely hood of that by like 1,000. Method Cut your butter into even pieces and disperse the pieces into the pan. Warm your pan to medium heat. Don't wild animal this and crank that bad boy up to HIGH to speed up the process. Turn the nob to medium and allow it to take the time it needs to get to medium heat. You want your butter cooking evenly! Remember that spoon I said you would need? Use it to slowly stir the butter around the pan as it melts. Once melted, the butter should start to foam and bubble around the edges. You should start to smell the butter change at this point. Keep stirring. In about 5–8 minutes from when you started (depending on the amount of butter you used), the butter will turn golden brown. The foam will die down and the milk solids on the bottom of the pan will toast. When you see the milk solids have separated and toasted, take the pan off the heat and immediately pour your browned butter into a heat safe bowl to ensure you do not burn your new spread. This next step is super important. Inhale through your nose and smell the nutty, buttery, rich, aromas and exhale all your problems because you are now the proud owner of a pan of browned butter. From there, you can let your butter cool, return to its solid form, and continue to use it like you would normal butter. Let me know what you do with this technique bellow! Thank you for reading, Allie <3