How To Make Brown Butter
An easy step by step guide to making brown butter.
Servings: 100 g
Ingredients
- Butter (Unsalted Or Salted)
Instructions
- Start by chopping the butter into evenly sized pieces.
- Place a saucepan over a medium heat, add the butter to the pan & allow to melt, stirring frequently with a heat proof spatula.
- Once melted, the butter will begin to foam. At this point it’s important to stir continuously & to keep an eye on the bottom of the pan for browning milk solids.
- As the butter begins to brown, it will start to smell nutty & will begin to darken in colour. Keep stirring until the butter is golden brown then immediately remove from the heat.Scrape the contents of the pan (including the toasted milk solids) into a bowl & leave to cool.
Notes
1. Cooking On An Aga - Use the boiling plate to brown the butter.
2. Moisture Loss - When browning butter, around 20% of the butter’s start weight is lost due to the water in the butter evaporating. So if a recipe calls for 100g of brown butter, you’ll need to start with 120g of regular butter.
3. Butter Type - Brown butter can be made with either salted or unsalted butter. If you use unsalted butter, it will be easier to control the amount of salt in a recipe. Salted butter will be slightly harder to make brown butter with as it tends to foam more, making it harder to judge the colour of the butter as it browns. Either way, the end result will be the same.
4. Using In Recipes - If you’re using brown butter in a recipe that calls for regular butter, keep in mind that the moisture that is lost by browning butter will need replacing. This could be adding milk to a cake batter or an extra egg yolk to cookie dough.