Brown Butter, the simplest way to elevate your baked goods.

Brown Butter almost has a pretentious air to it. Chocolate chip cookies seem common place, something manageable to make, but Brown Butter Chocolate Chip cookies gives the allusion that the recipe is only for seasoned bakers.

However, contrary to how it seems, browning your butter is a simple change that will elevate the flavour profile of many dishes. With its nutty aroma and rich taste, brown butter adds a depth of flavor that regular butter simply cannot match.

It might seem like A LOT more work, but realistically, the butter can be browning while you are prepping the rest of the recipe. Most recipes call for melted butter anyways, so in just a few extra minutes, you significantly enhance your recipe!

What is Brown Butter

Brown butter is essentially butter that has been heated until the milk solids caramelize, resulting in a rich, nutty flavor and a golden-brown color. It is made by melting butter over low to medium heat and continuing to cook it until the milk solids turn brown. The process of browning the butter intensifies its flavor and aroma, making it a versatile ingredient in both sweet and savory dishes.

Tips Before you Start

• Always start with the butter: brown butter is only extra work if you make it a completely separate process. Instead, right when you start the recipe, start with your brown butter, that way, you can prep your ingredients while it is simmering and the butter will be ready when you need it.
• Choosing your Pan: A light coloured pan will allow you to see the colour of the butter better. You will need to choose the right size as well for the amount of butter you are making. Too small of a pan and it will be difficult to see the caramelization under the foam (or your pan might even bubble over). For less than 1 cup of butter, opt for a sauce pan under 8 inches. For over 1 cup, make sure your sauce pan is at least 8 inches.
• Set a Timer: If you are worried about forgetting about it, set a timer so that you remember to stir it every 1-2 minutes. If you don’t stir it, the butter touching the bottom of the pan will brown before the rest of the butter and you will not get as much flavour as if it is evenly browned.
• Stirring: When you are stirring it, use a firm spatula and make sure you firmly scrape every inch of the bottom of the pan

Stages of Brown Butter

How to Make Brown Butter:

Making brown butter is a relatively simple process that requires just one ingredient – butter.

Prep your Butter

1. Cut the butter into evenly sized pieces to ensure even melting.
2. Place the butter in a light-colored saucepan. A light-colored pan makes it easier to gauge the color change as the butter browns. If you are doing a small amount of butter (~1/2 cup), choose a fairly small saucepan or skillet (6 inches or less). If you are doing over a cup, choose a medium to large sized pot.

1. MELTED BUTTER: Cubed Butter begins to melt
2. FIRST STAGE OF BUBBLES As the butter begins to melt, it will become very bubbly. Stir Occassionally.
3. SOFT YELLOW: As the bubbles subside, the butter will continue simmering and the colour will be a soft yellow. Stir Occassionally.
4. SECOND STAGE OF BUBBLES + GOLDENING: The butter begins to bubble again, this time almost a white foam. Underneath the foam, the butter is beginning to caramalize. Depending on the size of your pot, you might not be able to see the butter beginning to golden as it will be completely covered in the foam. Start Stirring constantly.
5. CARAMALIZED: As you are stirring, you might be able to see the colour of the butter as the spatula moves, if you cannot, watch for golden flecks to appear on the white foam. As soon as the butter gets to a deep caramel colour or you see flecks on the white foam, stop immediately and transfer to a bowl.

Methods

There are two distinct methods to achieve brown butter, yet the fundamental technique remains constant; the only variable is the level of heat applied, which consequently impacts the duration and frequency of stirring required. Opting for a slower approach yields a more uniform caramelization, although the disparities are marginal. In the accompanying image, the butter on the far left underwent browning at level 2, while the one on the far right reached level 6, with the middle sample at level 4. Remarkably, the butter browned at level 2 attains a richer caramel hue, despite the bottom specks displaying similar coloring, owing to the gradual and consistent application of heat.

Method 1: Medium Heat (Requires More Attention): This is the more common way to make brown butter and is a great option if you want to start the butter right when you start the recipe. While the butter is simmering, you could start to measure out your dry ingredients. This is much faster, but it also is a lot easier to burn.

1. Heat the butter over low to medium heat (4-6), let the butter simmer for 5 – 10 minutes, stirring every 1 minutes.
2. When you notice a white foam and the brown butter starting to golden, start stirring constantly.
3. Continue to cook the butter, stirring frequently, until it turns a deep golden brown color and emits a nutty aroma. Be attentive during this process, as the butter can quickly go from browned to burnt.
4. Once the butter reaches the desired color and aroma, immediately remove it from the heat and transfer it to a heatproof bowl to cool. This will stop the cooking process and prevent the butter from burning.

Method 1: Low and Slow (with minimal stirring): This is a great option if you want to start the butter before you start the recipe. I will often use this method, if I need to tidy my kitchen before I get the recipe started. It takes longer, but you only need to stir it every 2 minutes and produces a deeper caramel colour because the butter becomes more evenly heated. It is also more difficult to burn

1. Heat the butter over low to medium heat (2-3), let the butter simmer for 10 – 15 minutes, stirring every 2 minutes.
2. When you notice the butter starting to golden, start stirring constantly.
3. Continue to cook the butter, stirring frequently, until it turns a deep golden brown color and emits a nutty aroma.
4. Once the butter reaches the desired color and aroma, immediately remove it from the heat and transfer it to a heatproof bowl to cool. This will stop the cooking process and prevent the butter from burning.