How-To Tuesday – How To Brown Butter
I think we have firmly established that brown butter is the cure all for E.V.E.R.Y.T.H.I.N.G. – like bad days, the sniffles, an adorable dog who pesters you into near submission with the world’s most pathetic seal eyes all in an effort to gain the second spot on the couch where the boss man says is off limits to the fur baby. Little does he know that I might have let Huck up there a night or two ago…with a blanket on the couch of course. Shhh, just don’t tell Ben.
But enough about my ridiculously gooby labradork, you’re here to talk Butter – and I’m 110% okay with that.
Brown butter, the most coveted of butters for its nutty and toffee like aroma and flavor, is easier to make at home than you think! I promise. The most important part of browning butter is that it has your undivided attention. Now is not the time for you to go and do your nails, or take the dog for walk or fold that laundry that has been sitting on your chair for a week. Guilty.
Start with a heavy bottomed sauce pan or saute pan over medium heat. Cube butter to ensure it all melts evenly and some butter doesn’t begin to simmer before the rest of it has melted. Once melted, the butter will start to simmer. With a whisk in hand continuously whisk butter to ensure none of it settles on the bottom of the pan for too long.
As the butter begins to simmer, it will start to foam – which is completely normal. Continue whisking and you will start to see the color of the butter turn from yellow to a tan color and then to golden brown. As this color of the butter solids change and toast, the smell will start to change to a nutty and toffee like aroma. This is MONEY! Butter money.
When the deep golden brown color has been reached, immediately remove from the heat and pour into a bowl you have sitting aside. If you start to see super dark brown or black flecks in the butter, discard it and start again. There is no shame in it – all brown butter-ers have been there before. And if practice makes perfect you’ll be able to whip up a batch of brown butter in no time and rocking the socks off of all your friends and impress your formerly un-impressable mother in law.
Use this brown butter right away, or store in the fridge in an airtight container for future use.
Money. Butter money.
Check out last week’s first installment of How-To Tuesday – How To Make Multi Grain Bread.
Here are a few more Brown Butter-Tastic Recipes for you to test you new skills on –
Brown Butter Chocolate Chip Cookies – Country Cleaver
Brown Butter and Caramelized Onion Mashed Cauliflower – Running to the Kitchen
Brown Butter Bundt Cakes – Country Cleaver
Brown Butter and Sea Salt Cereal Bars – Bran Appetit
Brown Butter Grilled Beer Cheese Sandwich – The Beeroness
1 cup Unsalted Butter
In medium sauce pan with heavy bottom. Melt butter over medium heat. Whisking constantly, allow butter to come to a simmer. Continue whisking until butter foams and begins turning a golden brown color. When the butter turns from a butter yellow to golden brown and smells nutty and like toffee, remove immediately from stove and pour into a bowl to begin cooling.
Use immediately or store in an airtight container in the fridge and use when solid.
Keywords: Butter, Brown Butter, How To