Brown butter delivers a sweet, nutty aroma and an underlying toasty flavor. This technique will make you a brown butter believer. It only takes a few minutes to prepare, but it adds its own special flavor and enhances the flavor of baked goods and sauces.
Melt - In a small saucepan or pot, over medium heat, add the butter. Let the butter melt gradually, swirl the pan to distribute heat evenly. Pro tip - Use a light-colored saucepan or skillet so you can see the butterfat go from light yellow to deep golden brown.
Moisture - Once the butter has melted, turn the heat to medium-high. It should now start to foam and sizzle around the edges. Gently stir with a wooden spoon, rubber spatula, or whisk. Pro tip - Adjust the heat from medium-high to medium heat as necessary. You don't want the milk solids to burn.
Browning process - Once the milk solids have separated, the mixture will start to brown. Now, reduce to medium-low heat and let the milk solids turn to a golden brown. Pro tip - It is important to keep a close watch on the color as it can go from brown to black in seconds.
Cool - Take it off the heat and let it cool for 5 minutes in the saucepan. Then, pour into a heat-proof bowl or mason jar making sure to scrape all the brown specks from the bottom of the pan. Pro tip - Don't strain the butter as those brown specks are delicious.
Place the butter in a heatproof bowl and microwave for 4 to 5 minutes until the milk solids are a brown color. Pro tip - Use a deep light-colored bowl to leave enough space for the butter to foam and rise up during the process as well as to keep an eye on the color of the butter.
Use the same process as the stovetop but use the instant pot as the source of heat. Make sure to adjust the heat to prevent the butter from browning.
Place the butter in the slow cooker and cook on high for 3 hours stirring every 30 minutes. Pro tip - The base of the slow cooker is dark, which makes it difficult to see the color of the butter.
Use a shallow saucepan or skillet to ensure it has enough time for the liquid to foam and rise up as it cooks.
You can easily double or triple the amount of butter, But, dont' double or triple the time. It may still get done in just about 7 to 10 minutes.
The butter starts to cook and brown faster once all the water has evaporated.
Keep a close eye on the butter once it starts to brown because those specks go from brown to black within seconds.
Cool the butter and bring it to solid-state. Then, soften to room temperature before using it in cakes, cookies, and other recipes that call for softened butter.
If your recipe calls for 8 oz of butter you will need more than 8 oz of BB because as the water context evaporates the butter will be reduced in volume.
If you need the added moisture in the recipe you can add 1 tablespoon water for every 4 oz of butter in your recipes.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you