DIY Food

How to Brown Butter

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March 13, 2013
7 Comments

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. 

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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.

 

 

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Brette Warshaw

Written by: Brette Warshaw

I'm a reader, eater, culinary thrill-seeker, and food nerd.

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7 Comments

Christine
Christine January 8, 2015
About how long does this process take? Thanks!
 
sel E.
sel E. March 14, 2013
Does it work as well with margarine? I use more margarine than butter so quite curious on whether it would work..
 
rosepetalfarm
rosepetalfarm March 13, 2013
Does unsalted butter work as well? Due to a friends' low sodium diet, we are looking for new (low sodium) flavors.
 
Kristen M.
Kristen M. March 14, 2013
Actually, we used unsalted! That way you can better control the salt level in whatever you decide to use it in.
 
the H.
the H. March 13, 2013
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!
 
QueenSashy
QueenSashy March 13, 2013
On gnocchi and bread dumplings, with a touch of lemon...
 
Kitchen B.
Kitchen B. March 13, 2013
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.