Brown Butter Recipe - DWC Magazine

Brown Butter Recipe

Brown butter and how to make it

By Mike Devlin

Ever burned butter? I think we all have at some point: it's a mess, it smells awful, you've got to clean up, and start again. But what if you stop it just before it burns? Ah, now you have brown butter, it smells nutty and you can use it to enhance anything you cook, even use it in baking.

Got some butter? A pan? Spatula? A few minutes of your undivided attention? Then you are good to go.

Put some butter in a heavy pan (I keep saying this, but never why, but it's because they distribute heat really well), how much is upto you. Want lots? Then use lots.

Low to medium heat, and melt (the butter, not you). Now you have melted butter. Great. Now keep simmering. 

Butter is made from fat, protein, and water, and it's the water we need to get rid of,  which will start to happen once the temperature hits the boiling mark.

You will know it's going, because the butter will start to foam. So stir away which will reduce the foam, or take off the heat momentarily. But keep stirring. Never stop, because brown bits may stick to the bottom. 

Once you are happy with the nutty aroma, and look of it, pour it into a heatproof bowl, and continue to stir for a couple of minutes.

Done.

Let it solidify, or use immediately to pour over a steak, or noodles, or vegetables.

It will last as long as the butter pack says it would have (may even get an extra day or two out of it).

Now, go brown ... 

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