Browned Butter

Technique

Here’s a brief video tutorial on browned butter, to give you an idea of what to look for, full recipe below.

Click for full recipe with measurements and techniques.


Ingredient

1 block (250g) of unsalted butter

1 (30g) ice cube

Method

Browning

  1. Melt the butter over a gentle heat, swirling and simmering until the butter stops foaming (about 5 minutes) .
  2. Once golden brown particles appear at the bottom of the pan, start swirling vigorously (stop the particles burning)
  3.  butter smells deeply sweet/nutty and particles are turning a caramel brown, remove pan from the heat.

Cooling

  1. Add 1 ice cube as soon as it’s off the heat (butter will foam so be careful), to halt the cooking process and return any water lost
  2. Cool the melted butter over a water bath (sink full of cold water will do).
  3. Stir and scrape down the sides of the pan until the butter starts to re-solidify and thicken.
  4. Transfer and press the (still pliable) butter into an airtight container.
  5. Refrigerate once cooled until solid.

 

Brown butter can then be used for anything. Make those buttery bacon baps even more life, maybe use it as a pasta sauce for when you’re really struggling for tea time inspiration, or simply add it to your home bakes, lie the Ultimate Cookie Dough recipe, for that hint of caramelly-ness that all your cakes and biscuits crave.

Either way, make browned butter your new go to ingredient.

You’ll thank me later.