How To Brown Your Butter

Hurray for my first post! And it's about baking! Ehem. Today's post is about browing butter. Have you ever encountered a recipe that called for browned butter and kinda felt lost about it? Good! Now read on...




Browned butter is simply butter that has been cooked until it turns into brown and acquires a nutty flavor. Hence its name, beurre noisette in French, or hazelnut butter.

Browning butter is really easy. But just as it’s easy to make, it’s also fairly easy for it to get burnt. No one wants a beurre noir! :D So it’s important to pay strict attention to its cooking process.

Now let’s go and brown some butter!





First, we need unsalted butter. Don’t forget your whisk… Cut butter into pieces for easier and even melting.

Place butter in a saucepan and turn heat to medium.






Once it melts, it will start to foam. Start whisking.




Whisk whisk whisk, continuously…

Bubbles will form. Keep whisking.

The color will then start to change. But don’t stop…

Now once you see darker brown specks at the bottom of the pan, which are the milk solids toasting and giving off that nutty aroma, remove from heat. Keep on stirring, it will continue to turn darker.

Heat turned off at this point


And there you have it, folks! Browned butter. Very easy to make, huh?







Use this in place of melted butter and take your recipe a notch higher. (:



Some pointers . . .

* Always cool your browned butter a bit first, before mixing it in a batter or adding in your eggs. You do not want to cook those eggs right. Nobody wants scrambled egg in their brownies.