Easy Brown Butter

A head on image of browned butter in a mason jar with some being streamed from a spoon with sticks of butter on a wooden board in the background

5 from 2 votes

Easy Brown Butter

Making brown butter is perhaps the easiest way you can upgrade any savory or sweet dish or baked good. It's honestly one of those not-so-secret-culinary ingredients that might seem complicated but really takes about 5 minutes to make.

Prep Time7

Total Time7

Course: Sauce

Cuisine: American, French

Servings:

Calories: 101kcal

Author: Kitrusy

Ingredients

1 stick salted butter or unsalted

Instructions

To a light colored skillet, add your room temperature butter and set it onto med-low heat.
As the butter melts it will bubble and then froth, be sure to stir it gently and keep an eye on it.
Once the butter is light-golden brown and has a nutty aroma to it, remove it from the heat and immediately transfer it to a heat-resistant bowl or jar. If desired you can strain it to remove the milk solids.
Use as desired. Store any leftovers in an airtight container in the fridge.

Notes

You can scale this recipe to use as many sticks of butter as needed.
Avoid using cold or frozen butter as that will make spattering more prevalent as the water in the butter evaporates.
Keep an eye on your butter as it can go from brown to burnt quickly.
Your butter will have a layer of froth on the top, you will need to gently push the froth aside to clear a space to see the butter. This is normal.
If using in baked goods, allow your butter to cool to at least lukewarm first.
If your butter has the milk solids in it they will sink to the bottom, be sure to stir your butter as it cools to incorporate the milk solids throughout as it solidifies.

Nutrition