After that, I started experimenting with making brown butter sauce for other things, like brown butter risotto and brown butter ravioli, and I can tell you, it is one of my standbys for cooking now. It has a rich nutty taste and the aroma is out of this world. Even better, it’s a snap to make…To make brown butter (also called beurre noisette), simply start melting butter over medium heat. As the butter is heated, it turns brown in color, providing a nutty and complex flavor when heated to a faint golden color.

It feels like a magic trick every time. If allowed to brown too long, it becomes dark in color and burnt in flavor. The slightly more formal name for this is “beurre noisette,” or hazelnut butter – a double reference to the light brown color of the cooked butter and the lovely … The second is the smell. High heat will brown the butter very quickly, but if you don't keep a close eye on it, the milk solids could sink to the bottom of the pan and burn before you know it. Once some foam begins to dissolve and you notice the specks on the bottom of the pan have browned, immediately remove the pan from heat and pour the butter into a heat-proof bowl to stop the cooking process.

The fat will … Brown butter is made by toasting the milk solids in butter so that it turns a rich, nutty brown. As the butter is heated, it turns brown in color, providing a nutty and complex flavor when heated to a faint golden color. Don’t walk away and don’t stop stirring! Brown butter is one of those magical secret ingredients that just seems to enhance the flavor of just about anything – sweet or savory. Brown butter looks just like melted butter, but it has a light brown color with specks of darker solids at the bottom of the pan.

You see, brown butter isn’t just one thing. 2. As it melts, the water evaporates and the milk solids are exposed to heat and start to turn brown.

Photo by Alex Lau Step 4: Brown Brown! How long does it take butter to brown? There’s only a few seconds between brown butter and burnt butter, so keep your eye on the stove the entire time. The first thing you'll notice about browned butter is the color. If allowed to brown too long, it becomes dark in color and burnt in flavor. Like so many of us, it contains multitudes. Brown butter is one of those ingredients that only sounds fancy—the reality is, even a newbie cook can do it. Tip: The temperature you use can vary from high to medium; either way, the butter will go from melted to brown in mere minutes. It is often used in French cuisine to make delicately flavored pastries and sauces, and it can also be used as a straight condiment on things like pasta and mashed potatoes. If you were to leave the butter in the pan, the residual heat would continue to cook it, and the butter might scorch from a perfect brown to a burnt-tasting black. It's best to use a pan with a light interior so you can see the color of the butter more clearly. Making brown butter takes just a few minutes, but conditions may vary. In mere minutes, a stick of unsalted butter melts, then simmers and sputters, transformed into an intoxicatingly fragrant and impossibly silky brown sauce. Turn on the heat to medium and let the butter melt. Brown butter is a simple one-ingredient sauce that can transform all kinds of recipes. To prepare Brown Butter, use 1 pound (stick) of cold, unsalted butter placing it in a cold sauté pan. Solid butter is actually an emulsion of water and fat, with milk protein solids suspended inside. Also known as Browned Butter, this food enhancer is created by melting butter so the milk solids begin to brown. There are actually three types of brown butter: golden brown, brown brown, and very dark brown (nearly black). Also, keep in mind that only the milk solids turn a dark golden brown, not the butter itself. Browned butter is pretty much what it sounds like: butter that has been cooked until it is brown.