How To Brown Butter

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Learn the simple method and helpful tips for browning butter and then use as an upgrade to both sweet and savory dishes.

What is brown butter?

Brown butter is simply butter that has been cooked beyond its melting point in order to caramelize the solids. This process of what is essentially toasting the solids creates a nuttier, more intense butter flavor without the need for additional ingredients.

How can you use brown butter?

Growing up, my mom always drizzled brown butter over cauliflower. (In those days, she steamed the cauliflower, so the simple sauce saved what I perceived to be a mushy, bland vegetable. Thank goodness we figured out the benefits of roasting veggies!) Brown butter has the power to add dimension to many other foods as well.

Uses for brown butter:

• Drizzle it over simply cooked fish, shrimp, or chicken.
• Toss cooked pasta in brown butter.
• Brown the butter to be used in baked goods, from quick breads and muffins to cakes and cookies.
• Mash it into potatoes (sweet or regular).
• Use brown butter to glaze roasted Brussels sprouts or other roasted vegetables, from root and cruciferous vegetables to winter squash and mushrooms.
• These Brown Butter Chocolate Chip Cookies are a family favorite!

How to brown butter:

• Place butter in a large saucepan set over medium heat. Helpful hint: A light-colored pan (whether white, a light-colored enamel, or stainless steel) is critical in order to gauge the color of the butter while cooking.
• The butter will begin to crackle and eventually foam.
• Whisk constantly.
• Be patient; the process should take 5-8 minutes. The butter will begin to brown and turn a golden amber color.
• The butter tends to foam during this process, which can make it hard to see if the butter is browned properly. For a better visual, clear away some of the foam with a spoon.
• Remove the butter from the heat as soon as it turns amber and gives off a nutty aroma. Immediately transfer to a heat-proof bowl to prevent burning.
• Tip: If not sure as to whether the butter is brown enough, don’t be tempted to brown it just a little bit more. The butter will go from brown to burned very quickly at the end and will turn a shade darker in the residual heat of the pan.
• Set aside to cool and enjoy in all the above-mentioned ways.

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Tips for success:

• To encourage even cooking, cut the butter into pieces first.
• Use a light colored pan: a light-colored enamel or stainless steel work well. Cast iron is too dark to provide helpful visual cues.
• Stir continuously.
• Transfer the butter to a heat-resistant bowl as soon as it browns.
• Don’t walk away! Keep an eye on the pan, as butter can burn quickly.
• Scrape all the brown butter specks out of the pan (don’t strain them), as they are flavorful!

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