Major confession: The secret ingredient in a lot of my recipe is browned butter. It seems like browned butter is a magical ingredient. It accentuates the flavors of chocolate, and brown sugar, it adds a rich, nutty undertone to whatever you're making, and it makes sure that the butter is distributed evenly through whatever you're making.
I use it in crusts, cookies, roasts, breads, cakes, pies, etc. It's really one of the best ways to use butter in what you're making.
Below is a recipe card that you can use when making browned butter. Click the image to see options to save or print it.
You'll notice that the name on the recipe card offers the alternate/fancy French name for browned butter. Drop that in casual conversation about cooking with your friends if you want to establish some serious cred It might just make you sound pretentious, try it and get back to me about how well it works.
You'll note that my picture has a lot of those amber flecks in it at the bottom of the browned butter. That's because I like to really brown my butter so it tastes extra nutty. Once the flecks appear in your butter it's technically browned, so you can stop there.
A couple of notes when you make brown butter.
- The more butter you're browning, the longer it will take and the easier it will burn.
- Once the butter starts foaming you really need to stir it really frequently. Personally, I whisk it once it reaches that point.
- It's OK to brown it less than I do, different people prefer different degrees of brownness.
- You can heat it on higher than medium heat, it just means that it will brown or burn faster. Make sure you're comfortable with the process before you up the temperature.