How To Make Brown Butter

5 from 9 votes

Learn how easy it is to make browned butter on the stovetop and bring your desserts to the next level!

Prep Time3

Cook Time7

Total Time10

Course: Dessert

Cuisine: American

Servings: cup

Calories: 1628kcal

Melt the butter. In a light-colored skillet (it's easier to see the butter browning in a lighter colored skillet) on medium-low heat, melt the butter. I find it easier and faster to cut the butter into tablespoons first. Be sure to stir your butter as it melts, to ensure it melts evenly.
Continue to stir the butter. Once the butter is melted, it will begin to foam and bubble. It will also look cloudy in appearance to start and then become clear as it continues to cook. During this step, the butter can splatter due to all that water evaporating. Stir the butter mixture and let it cook. You want to be stirring the butter and keep a close eye on the butter so it doesn't burn.
Brown the butter. The butter will begin to foam about 5 minutes and milk solids will begin to form at the bottom of the process. As the milk solids become golden brown, you will see the butter start to turn a golden brown color as well. The butter will begin to turn brown, but sometimes the foam makes that hard to see. So clear the foam way and check the color. If it's a golden brown, caramel color it's ready.
Remove from heat and allow to cool. Once it's browned, remove from the heat. Transfer to a heatproof bowl to prevent further browning. The butter can continue to cook while in the pan so it's best to remove it from the heat and pour it to a heatproof bowl.

Storage: You can also let it cool and store it in the fridge in a container with a tight-fitting lid. The butter will of course re-solidify it. It will keep for up to one to two weeks. You can even freeze it in ice cube trays.
Use quality, unsalted butter. The better the butter the better the browned butter. And unsalted butter is recommended, because as it browns the salt flavor can become quite concentrated.
Keep an eye on the color. Browned butter can go from perfect to burnt quickly so keep an eye on the color. Once it’s golden brown remove it from the heat. Transfer to a separate bowl once done. It can continue to cook in the saucepan so it’s best to pour into a heat proof bowl, so it doesn’t continue to cook.
Brown more than you need in the recipe. You will lose some of the moisture when it browns so it’s best to brown an extra tablespoon or two than the recipe calls for.
Microwave: It should take about 2-4 minutes depending on how much you are browning. Place your a stick of butter, cut up, into a microwave safe dish. The butter will begin to pop in the microwave, so it is best to put a plate over your bowl so to avoid a giant mess. Microwave for a minute at a time and check. The time can vary depending on your microwave and how much butter you are browning.