This is how we do it… step it by step.
In my opinion, the best part about this is that you don’t have to use softened butter… otherwise known as my arch nemesis. I think we all know that I sort of lack that thing called patience. So it works with cold butter, room temp butter, all butter! No discrimination.
I do, however, like to use unsalted butter. But that’s just me.
I add the butter to this cute little saucepan that was Mother Lovett’s. It’s my favorite butter-browning tool, and it’s a miracle that I have not destroyed it yet since every other one of her kitchen tools – like ones that she was able to keep flawless for 30 years – I ruined within months. Not intentionally, of course. Probably has to do with that whole patience thing.
Personally, I turn my heat on right smack in the middle to medium. The butter melts fairly quickly but I never take my eyes off of it. If this is your first time browning butter or if you have burnt a lot of butter in your day, start with medium-low to low heat. Just know it will take a bit longer.
Immediately start whisking! Once I start, I never stop.
The butter will get all bubbly. Sometimes it foams a little more than above. Sometimes it doesn’t. I find that all sticks of butter are slightly different. How special.
Soon after it starts to bubble, you will see those little brown bits on the bottom. You will probably smell them as well. The MINUTE I see those start to form, I turn off the heat. I continue to whisk though.
I set my little pan on a potholder on the counter and continue to whisk for another 30 seconds or so. See all those brown dots? Pure caramely, buttery goodness.
And don’t worry… you will know if you burned the butter. You will know.
Depending on how I’m using the brown butter will determine how I store it. Sometimes I make it to use immediately, like in lasagna or other pasta dishes. Sometimes I make it at the beginning of a recipe – like with cookies or muffins – and let it cool slightly before proceeding. In this case, I made it to simply store in my fridge so I can slather it on, well… everything.
And that’s a wrap.
4 tablespoons unsalted butter
Place butter in a small saucepan over medium heat and immediately begin whisking. Stir as it bubbles, and after 2-3 minutes or so you should see brown bits appear on the bottom of the pan. Remove from heat immediately and continue to whisk for another 30 seconds or use. Use as desired!
[This is the first post in a whole cluster of posts where I tell you exactly how I do things. Even if they’re wrong.]