Browned Butter
Rich and nutty, browned butter is ready in minutes and enhances everything from cookies and cakes to pasta and sauces. This recipe yields around 120g of browned butter (1/2 cup or 8 tablespoons).
Ingredients
- 230 g unsalted butter about 2 sticks / 1 cup
Instructions
- Heat a saucepan over medium heat.
- Add the butter and let it melt, stirring often with a heatproof spatula.
- When the butter melts, it will foam. Keep stirring so the milk solids don’t stick to the bottom.
- Continue cooking until golden specks form and a nutty aroma develops — about 4–5 minutes.
- Remove from the heat as soon as the butter turns a deep amber.
- Pour into a heatproof bowl, scraping in all the browned bits. Cool slightly before using.
Notes
- Drizzle browned butter over roasted vegetables, pasta, or mashed potatoes.
- Use it in chocolate chip cookies, cakes, or buttercream for a rich, nutty note.
- Store in an airtight jar in the fridge for up to 2 weeks, or freeze for longer.