Browning Butter is one of those old school, classic recipes that seems more difficult and fancy than it actually is. Its also one of those rare culinary staples that has a name that tells you exactly what it is.* Brown butter is just that. Butter that has been cooked until its brown (or until the milk solids are brown). That’s it. However, the simple process of cooking the milk solids in the butter until it has turned golden brown, takes regular butter and transforms it into caramely, nutty, buttery goodness that works as well in a dessert as it does in a savory dishes.
*Por ejemplo, lets look at mornay and beschamel sauce. Unless you have a background in the culinary arts or speak French, you’d never know that those names are code for cheese sauce and white gravy.
What You Will Need:
- Butter, preferably at room temperature
- A sauce pan
- A wooden spoon or spatula
1) Over medium low heat, melt your butter in your sauce pan.
2) Stirring your butter frequently to prevent burning, cook you butter until the milk solids (the white particles in melted butter) turn golden brown. Those caramelized milk solids are what make the brown butter taste like awesome.
3) Turn the heat off and place in the receptacle of your choice, making sure that your scrape all the golden brown milk solids from the bottom of the pan.
- Replace some of the butter or oil used in a cake recipe (or even a boxed yellow cake mix) with brown butter for extra flavor
- Pour over pancakes and drizzle with maple syrup (heck, throw some brown butter into the batter while you’re at it.)
- Drizzle over grilled or sautéed scallops or fish
- Add chopped sage to the butter and drizzle over fresh cheese or pumpkin ravioli.
- Drink it. What?!! Just kidding. Or AM I??!!!
C and S Disclaimer: I received nothing for this post. Just the joy of sharing knowledge. Sharing is caring, people.
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