Perfect Brown Butter
Perfect Brown Butter, the Maillard reaction will add incredible depth of flavor to any savory or sweet dish. This simple technique will open the door to creating your own recipes that sing!
Servings 1 cup
Ingredients
- 1 cup (240 grams) butter, unsalted
Instructions
- Heat a heavy-bottomed light colored pan over medium-high heat. Add the butter and allow it to melt. Using a flat bottomed wooden spoon, stir the solids around to keep them from burning.
- After the butter is melted completely, it will begin to foam heavily as the moisture cooks off and the milk solids begin to brown. Continue stirring and turn the heat down to medium, watching to make sure the solids don't burn.
- The browned butter is ready when the milk solids become golden brown in color, and the butter slightly darkens in color and has a nutty aroma, about 2 to 5 minutes in total.
- Remove from heat and transfer the brown butter to a glass jar or container to keep from burning the solids.
Notes
- Prep time is approximate.
- Allow to cool and use immediately.
- To store: Place in the fridge, it will re-solidify, use within 2 weeks.
- To freeze: Pour into ice cube trays, freeze and then store in a heavy duty freezer bag up to one year.