Kitchen Confidence

How to Brown Butter

By • March 13, 2013 • 6 Comments

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Inspired by conversations on the FOOD52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.

Today: The foolproof way to make brown butter. 

We love the rich, nutty flavor of browned butter -- or beurre noisette -- in our shortbread, in our pie crusts, in our pasta sauces, in our scones

Because brown butter is delicious -- and black butter is not -- Kristen shows us how to carefully melt the butter down, how to watch for the browning milk solids, and, of course, how to use the final product. Now make yourself some Brown Butter Spiced Ale to celebrate!

How do you like to use browned butter?



This video was shot and edited by Kyle Orosz.

 

 

Jump to Comments (6)

Tags: video, how to, tutorial, how to brown butter, browning butter, butter, how-to & diy

Comments (6)

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almost 2 years ago sel et poivre

Does it work as well with margarine? I use more margarine than butter so quite curious on whether it would work..

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almost 2 years ago rosepetalfarm

Does unsalted butter work as well? Due to a friends' low sodium diet, we are looking for new (low sodium) flavors.

Miglore

almost 2 years ago Kristen Miglore

Kristen is the Executive Editor of Food52

Actually, we used unsalted! That way you can better control the salt level in whatever you decide to use it in.

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almost 2 years ago the homemade goodness

Thank you so much for making this video. I fail every time I try to make brown butter and now I can't wait to make brown butter everything!

Moi_1

almost 2 years ago QueenSashy

QueenSashy is a trusted home cook.

On gnocchi and bread dumplings, with a touch of lemon...

Ozoz_profile

almost 2 years ago Kitchen Butterfly

Frozen, and then used in cakes (ref: Amanda's mum's Chocolate dump-it all); in rough puff pastry; churro batter; melted into steamed veggies, to cook pancakes, crepes and drop scones. Anywhere that calls for brown sugar has me reaching for my beurre noisette! I absolutely adore the nutty caramel notes especially when you use salted butter as the jump-off point.