Step 1: Melt ButterStart by melting unsalted butter over medium heat. Why not salted butter? Salted butter tends to foam more than unsalted butter, making it difficult to judge the color change.
Step 2: Stir FrequentlyAs the butter melts, gently swirl the pan to ensure the butter doesn’t burn. It will begin to splutter as the water cooks off. Stir frequently at this stage as the butter begins to turn a light golden color.
Step 3: Reduce HeatTurn down the heat as sputtering subsides and the butter will turn into a light foam.
Step 4: Let Milk Solids DevelopNow, the color will begin to deepen into a golden color. Notice the small brown bits of milk solids developing at the bottom…you’re almost done!
Step 5: Remove From HeatOnce the butter begins to turn a toasted brown color and you can smell the nutty aroma, remove the pan from the heat and transfer to a heat-proof bowl to cool before adding to your recipe.
Reviews & Tips
I have not yet tried any recipes, but I have made copies of about 10 that I will soon be trying. They all look delicious. I was raised in a butter, no margarine, home. Even during the war. One thing we always had was Macaronia me Voutero kai Tyri. Greek Macaroni with Butter(deeply browned…we called it burnt) and grated cheese. It was and still is a favorite. The macaroni was either long and tubular, or hilopitas, what we called egg flakes. They are cooked til tender, spread out on a grated Romano cheese platter. Top with a heavy layer of more cheese and topped with sizzling hot browned butter, so sputters as it hits the cheese. Absolutely fabulous! Grands prefer it to potatoes with gravy! Give it a try.