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