Name: How to Make Brown Butter
Ingredients: 227 g (1 c) unsalted butter

Units Scale

Cook Mode Prevent your screen from going dark

Place the butter in a small saucepan over medium heat.
Allow the butter to melt fully, then begin gently stirring. Continue stirring constantly.
The butter will go through stages. At first, it will simply look like melted butter. Continue stirring.
The next step of browned butter is the foamy step. This is the longest part of the browned butter process. Continue stirring.
The foamy brown butter will lessen (but not eliminate entirely), and you’ll start to notice browned bits on the bottom of your saucepan. These are browned milk solids, and this is the objective!
Once you see the browned bits on the bottom of your saucepan, remove the browned butter to a heat-proof container (like a Mason jar) to cool completely. If you allow the browned butter to remain in the saucepan, it will burn.
Once the browned butter has come to room temperature, you can either use it right away, or you can allow it to chill in the refrigerator until about an hour before your baking time. You can cream this butter if it’s been re-solidified.
Use as directed in your chosen recipe.