Brown butter is my go-to for so many things. In Jenny Rosenstrach's book, she comments how when she doesn't know what to cook for dinner, she starts to saute an onion and then gets inspired by that. Well, I do that too, but instead I start to brown butter (much less healthy, but soooo yummy). It's my go-to when I need a homemade dinner, but don't have much on hand. I've had a lot of friends and readers ask me about how to brown butter because they say they have a hard time with it either burning or not browning at all. So, without further ado, here is your personal guide to browning butter!
1. Patience. This is the most important rule because browning butter can take a while. Just take a deep breath and be patient is all I ask. The wait is well worth it!
2. Don't Look Away! Seriously, don't. I promise you that the moment you do, will be the moment when it browns and then instantly burns! It happens quickly, so watch it!
3. Cut the Butter into Equal Parts. This not only makes sure that it all melts at the same time, but that it also all browns at the same time!
to make brown butter:
Using however much butter you want or your recipe calls for, cut it into equal pieces. In a skillet over medium-low heat, place butter in pan. It will melt, bubble profusely, turn clear, then become brown and nutty. Once is starts bubbling, keep a close eye on it and stir it with a wooden spoon.
It will take a few minutes, but you'll instantly start smelling nuttiness and little flecks of butter will be browning in the pan. Continue stirring and scraping the bits of brown butter to ensure that you get the most browning in all the butter. I wait until it seems as though most of the butter on the bottom of the pan has browned, then I turn the heat off immediately. It will continue to brown for a second, but it's important to turn the heat off because it will burn in a second! This may take some trial and error the first few times, but it is well worth it!
to make easy brown butter sauce:serves 2-4
6 Tablespoons butter
1 teaspoon chopped sage2 Tablespoons heavy creamsalt & pepper, to tastefreshly grated Parmesan cheese
Follow the directions above to brown the butter with the sage. After the butter is done browning, add the heavy cream and stir. It takes a minute for it to mix together, so continue stirring until creamy and combined. Add salt and pepper to taste then freshly grated Parmesan. I use a few tablespoons of Parmesan, but add however much you'd like. That's what makes this recipe easy and fun. Mix whatever pasta you'd like with the sauce and serve with more cheese grated on top because it's yummy.
Here are some of my favorite brown butter recipes around the web:
- my version of a family classic.
- brown butter in crispy treats.
- Joy's version with malted milk balls.
- I will eat any vegetable this way.
- Donuts? Yes please.
- Perfect way to enjoy in the summer.
- I keep a log of these in my freezer at all times.
If you have any favorite brown butter recipes, comment with them below!
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