Brown butter is one of those magical ingredients that turns ordinary recipes into something unforgettable. With its deep, nutty aroma and golden color, it’s hard to believe that something so complex in flavor starts with just one simple ingredient—butter.
In this post, I’ll show you exactly how to make brown butter step by step, share tips for success, and give you delicious ways to use it, especially in baking. Once you try it, I promise you’ll be looking for every excuse to use it—from cookies to pasta, to your morning pancakes!
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What Is Brown Butter?
Brown butter, also known as beurre noisette in French, is made by slowly cooking butter until the water evaporates and the milk solids at the bottom of the pan turn golden brown. This process brings out a warm, rich, nutty flavor that enhances both sweet and savory dishes.
It’s a small step, but the flavor payoff is HUGE.
Why You’ll Love Making Brown Butter
•Elevates simple recipes with deep, toasty flavor
•Easy to make at home with just one ingredient
•Adds a gourmet touch to baked goods, pasta, vegetables, and more
•Stores well for future use
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What You Need
Only one ingredient:
•Unsalted butter – Using unsalted butter gives you better control over the final taste. I recommend using a high-quality butter for the richest flavor.
Tools needed:
How to Make Brown Butter (Step-by-Step)
Here’s how to make perfect brown butter in under 10 minutes.
Cut and Melt
Cut the butter into a few chunks and place it in a light-colored pan (like stainless steel or enamel). A light pan makes it easier to see the color change, which is key to preventing burning.
Melt the butter over medium heat.
Stir and Watch
Once melted, the butter will begin to foam. Stir it gently and continuously. The milk solids will separate and sink to the bottom. Keep an eye on them—they’ll start to turn golden.
You’ll notice a nutty, caramel-like aroma—that’s when you know you’re close.
Brown the Solids
Continue stirring until the milk solids are golden brown (not black!). This can take about 5–8 minutes total. It’s better to undercook than overcook if you’re unsure. 
Remove from Heat and Cool
Immediately take the pan off the heat and pour the brown butter into a heatproof bowl to stop the cooking. Make sure to scrape in those browned bits—they’re packed with flavor!
Let it cool before using, especially in baking.
How to Store Brown Butter
Brown butter can be stored just like regular butter:
•Fridge: Store in an airtight container for up to 1–2 weeks.
•Freezer: Freeze in small portions (like an ice cube tray!) for up to 3 months.
I like to keep some in the fridge so it’s ready to add to cookie dough or melt over vegetables whenever I need a flavor boost.
What Does Brown Butter Taste Like?
Brown butter has a rich, toasty, nutty flavor—think toasted hazelnuts, caramel, and butterscotch, all in one. It’s warm and buttery with just a hint of sweetness, even though there’s no sugar added.
How to Use Brown Butter in Your Recipes
Once you’ve made it, the possibilities are endless! Here are some of my favorite ways to use brown butter:
In Baking:
•Sourdough Banana Snack Cake – I use brown butter in both the cake and the brown butter cream cheese frosting. It adds such a rich, cozy flavor.
•Cookies – Try it in your favorite chocolate chip cookie recipe for a nutty twist.
•Muffins – Swap out regular butter in your favorite muffin recipe. It pairs beautifully with fall spices, nuts, or chocolate chips.
•Frosting: Make brown butter cream cheese frosting. It’s super delicious.
In Savory Dishes:
•Pasta – Toss it with sage and parmesan for a quick and fancy pasta sauce.
•Roasted Veggies – Drizzle over carrots, sweet potatoes, or Brussels sprouts.
•Mashed Potatoes – Mix brown butter into mashed potatoes for an elevated side dish.
Pro Tips for Perfect Brown Butter
- Use a light-colored pan – So you can see the color change clearly.
- Don’t walk away – Brown butter goes from golden to burnt in seconds.
- Use unsalted butter – For the purest flavor and better control.
- Cool before using in baking – Hot butter can melt sugar or eggs and affect your recipe.
Common Questions
Can I use salted butter?
Yes, but it’s harder to control the final saltiness of your dish. If using salted butter, adjust added salt in your recipe accordingly.
Why is my brown butter foamy?
That’s totally normal! As the water evaporates from the butter, it creates foam. Just stir gently and keep cooking—it will subside as browning begins.
Can I use brown butter right away?
Yes, but if you’re baking, let it cool to room temperature first to avoid altering your batter.
Have you ever made brown butter? Let me know in the comments how you used it, or tag me @shakanranch or leave a comment below!
How to Make Brown Butter
Rich, nutty, and full of flavor, brown butter is made by cooking unsalted butter until the milk solids turn golden. It’s a simple way to add depth to baked goods, sauces, and more. Ready in just 10 minutes!
Equipment
- Light-colored saucepan or skillet
- Heatproof spatula or wooden spoon
- Heatproof bowl or jar (for storing the brown butter)
- Measuring cup (if needed)
- Fine mesh strainer (optional, for smoother butter)
Materials
- 1 cup unsalted butter 2 sticks
Instructions
- Cut the butter into chunks and place it in a light-colored saucepan or skillet.1 cup unsalted butter
- Melt the butter over medium heat.
- Once melted, it will begin to foam. Stir gently with a heatproof spatula.
- Continue cooking and stirring as the butter changes from yellow to golden brown. Watch the milk solids at the bottom—they’ll turn a toasty brown.
- Once it smells nutty and the solids are deep golden brown (not black!), remove from heat.
- Immediately pour into a heatproof bowl, scraping in all the browned bits. Let cool.
Notes
Storage:
• Store cooled brown butter in an airtight container:
• Fridge: Up to 2 weeks
• Freezer: Up to 3 months Tips:
• Use unsalted butter for better flavor control.
• Use a light pan to see the color changes.
• Don’t leave it unattended—browning happens fast.
• Let it cool before using in baking recipes. Uses:
• Cookies, cakes, muffins
• Pasta, vegetables, mashed potatoes
• Frosting and glazes
• Store cooled brown butter in an airtight container:
• Fridge: Up to 2 weeks
• Freezer: Up to 3 months Tips:
• Use unsalted butter for better flavor control.
• Use a light pan to see the color changes.
• Don’t leave it unattended—browning happens fast.
• Let it cool before using in baking recipes. Uses:
• Cookies, cakes, muffins
• Pasta, vegetables, mashed potatoes
• Frosting and glazes
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