Ingredients
Scale
16oz (1lb or 4 Sticks) Unsalted Butter
Instructions
- Start with a light colored heavy bottom saucepan. It is important to use a light colored pan so that you can easily see how far along the butter has browned. Add butter and cook over low-medium heat. Stirring constantly.
- To help ensure an even browning I suggest using a heatproof spatula to scrape the bottom of the saucepan as you are browning the butter. The butter will bubble up, foam up and then the foam will lessen and you will start to smell a nutty caramelized aroma and see brown flecks beginning to appear. Scrape the bottom of the pot to help get as many golden brown flecks as possible.
- When the butter has browned evenly pour it into a heatproof container so that it STOPS browning. If it continues to brown it will become burnt butter.
- When the brown butter has slightly cooled I transfer it into an airtight container and let it set in the fridge. Make sure to mix it before use so the brown bits are evenly dispersed. The butter will keep for a couple weeks, not that it will last that long!
- Prep Time: 2
- Cook Time: 10
- Category: Sauce
- Method: Cook
- Cuisine: French
