How To Brown Butter

Browned butter in white skillet with spoon lifting out some of the butter.

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Brown Butter is one of my favorite ways to add a little something special to both sweet treats and savory dishes! Rich, nutty and full of toasted flavor, brown butter is a tasty upgrade for everything from cookies to pasta. This easy guide shows you how to brown butter, with helpful tips on what to watch for along the way so you get it just right.

Course Condiment

Cuisine American

Keyword brown butter, browned butter, how to brown butter, how to make brown butter

Prep Time 2

Cook Time 10

Total Time 12

Servings

Calories 102kcal

Author Trish - Mom On Timeout

Ingredients

1 cup butter salted or unsalted, 16 tablespoons, 2 sticks

Instructions

Add butter to a light-colored saucepan or skillet with enough room for the butter to bubble and foam. (I like a light color so I can see the color of the milk solids as they start to brown.)
1 cup butter
Melt over medium-low to medium heat. Stir occasionally as the butter melts. Avoid high heat, which can brown the milk solids too quickly.
Watch for bubbling and foam. As the butter cooks, the water begins to evaporate. The butter will bubble, sputter and develop a foamy layer on top. This is natural and what you want to see as it is part of the process.
Continue cooking, stirring frequently and gently scraping the bottom so the milk solids don’t sit in one spot. Move the foam aside with your spatula to check the color underneath.
Look for golden brown bits. The milk solids will change from pale to golden and then a deeper golden brown – not black! The butter should smell pleasantly nutty and toasted. Lower the heat or removed from the heat altogether if the color is changing too quickly.
Immediately transfer to a heatproof bowl. Once the milk solids are golden brown, remove the pan from the heat and pour the butter into the bowl. Scrape in all of the browned bits because they hold so much of the flavor! Cool if needed for the recipe, or add to veggies, sauces, etc.

Video

Notes

Storage Information

Brown butter is easy to make ahead, which is especially helpful when you’re preparing for a baking day. These storage guidelines are for plain brown butter without fresh herbs or other additions.

Refrigerator: Let the butter cool, transfer it to an airtight container and refrigerate for up to 1 week. It will firm up as it chills.
Freezer: Freeze in an airtight, freezer-safe container for up to 3 months. Small portions make it easy to thaw just what you need.
Thawing: Thaw overnight in the refrigerator. Gently rewarm if you need melted butter, or let it soften if your recipe calls for softened brown butter.

Tools and Equipment (affiliate links): Glass Mixing Bowls | Light Colored Skillet

Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.

Nutrition