Learn how to make brown butter using an easy French technique that turns regular butter into an incredibly aromatic, sophisticated ingredient you can use in savory and sweet dishes.
Keep on cooking over low heat, swirling the pot from time to time. The butter will bubble up as the water evaporates, which will prevent you from watching closely over the color changing. When that happens, lift the pot off the heat for a few seconds, swirling it gently until the bubbles recede, then put back on the heat.
Stir the butter continuously using a spatula, a wooden spoon, or a whisk, and keep a close eye on its color changing. Brown butter is ready when the milk solids at the bottom of the pot turn a nicely toasty hazelnut brown color and the concoction gives off a delicious nutty hazelnut aroma. The time it takes varies according to the quantity of butter and the size of the pan you’re using, but it’s usually done in just a few minutes.
When the brown butter is ready, remove the pan from the heat, pour the brown butter into a small bowl or a container to stop the cooking process. Always make sure to scrape down all those brown bits from the bottom of the pan, because that’s where the flavor is!
If the recipe you're making uses melted brown butter, you can use it right away. If you're using melted brown butter in a dessert, it's usually best to let it cool for about 10 minutes before you incorporate it into a batter.If the recipe you're making uses solidified brown butter, refrigerate it for a few of hours until cold and firm.
STORAGE: Brown butter keeps refrigerated in an airtight container or jar for up to 1 week, or frozen for up to 1 month.
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