Brown butter is actually just good old butter with added depth, thanks to caramelization. It gets its brownness when the milk solids in melted butter begin to cook and brown over low heat. Unlike traditional butter, brown butter has a much deeper, almost nutty taste, hence its French name beurre noisette (hazelnut butter). You can use brown butter to make anything that requires regular butter, both in its melted and solid form.
Here’s how to make brown butter:
Place 1 cup butter in a pan (do not use nonstick) over medium-low heat. Swirl pan around until butter is completely melted. Turn heat to low and start stirring with a spatula.
When butter begins to foam, check the bottom of the pan and make sure that nothing is burning. Continue stirring, occasionally scraping the bottom. As soon as brown specks begin to form on the bottom of the pan and the butter begins to smell nutty, remove the pan from heat.
Continue stirring until the foam has subsided. Transfer brown butter to a container. Chill until solid or use immediately as required.
Here are other recipes you can try which uses brown butter:
Article was published in the May 2017 issue of Yummy magazine. Minor edits have been made by the Yummy.ph editors.