For savory or sweet, a staple you'll never want to be without
So what is brown butter and why do we need it? Brown butter is simply sweet cream butter that been magically transformed into a culinary wunderkind, elevating the flavor of dishes ranging from savory pastas to sweet frostings. Brown butter has an intoxicating nutty aroma and flavor that plays so well with almost everything it touches. It is a French kitchen staple, and when you have one taste, it is sure to be one in yours.
So how do we make this wondrous concoction? With some unsalted butter, a saucepan, a little heat, and a stirring utensil. Yep. That's it. This is one of the most simple kitchen skills to master and a product of the greatest benefit.
Let's learn how to brown butter...
First, read your recipe calling for butter or brown butter. You will have to make a small adjustment, as during the browning process, your butter will lose a little moisture and volume. Let's say your recipe calls for 6 tablespoons. When you brown your butter, put in 8 Tablespoons to compensate for the lost moisture. If you have any left over, smile. Put it on your toast the next day.
Next, get a saucepan. Preferably one with a light colored or stainless steel so you can see but butter browning. Finally, get something to stir with. I prefer a wooden spoon, but you can use a spatula or whatever you feel comfortable with.
Prepare your butter, I prefer to let mine get close to room temperature, so I slice it up and let it sit for 20-30 minutes before I begin heating.
Once you are ready to begin the cook, turn heat to medium and begin melting the butter. The more it heats up, the more you will notice it will foam and sizzle around the edges. Keep stirring. Depending on how much butter you are browning, you will normally notice golden brown bits forming at the bottom of the pan in about 10 minutes or so. This is what you want. It is the milk solids beginning to toast. The butter itself will become more golden and take on a nutty aroma, and the foam will begin to subside a little. Keep stirring and always keep your eye on the pan. The butter will burn quickly.
So, how do you know when you're done browning? Well, we pretty much just covered that. When the foam subsides a little, you see golden brown bits on the bottom, the butter has taken on a more golden color, and you smell a rich, nutty aroma, it is time to remove from the heat and immediately pour into a Pyrex or other type of heat-proof container to cool. Butter left in the hot pan will continue to cook and increase chances of burning, which will leave the brown butter bitter, which is NOT what you want.
If you aren't used to brown butter, you will be tempted to strain the brown bits out. DON'T DO IT! That's where all your rich, wonderful flavor is! If you want fewer of the specks in your recipe (I dig it - sometimes you do), they will float to the bottom, so just spoon around them.
That's it! Allow it to cool, use it, store it in the refrigerator.
Bonus... I'm sure you've heard of sage brown butter - it elevates pasta to new highs. This is how you get it: At the end of the process, when you are ready to remove from the heat, chop/chiffonade/add in some fresh sage leaves (not the powder, guys), and remove from heat.
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