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
- Melt the butter over a gentle heat, swirling and simmering until the butter stops foaming (about 5 minutes) .
- Once golden brown particles appear at the bottom of the pan, start swirling vigorously (stop the particles burning)
- butter smells deeply sweet/nutty and particles are turning a caramel brown, remove pan from the heat.
Cooling
- 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
- Cool the melted butter over a water bath (sink full of cold water will do).
- Stir and scrape down the sides of the pan until the butter starts to re-solidify and thicken.
- Transfer and press the (still pliable) butter into an airtight container.
- 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.
