How to Make Brown Butter (Beurre Noisette)

Brown Butter is a basic ingredient in the professional kitchen, but it’s super easy to make! And it has the power to transform recipes.

Brown Butter in a cup

The name is very straightforward: brown butter indeed. Well, golden brown!

What is Brown Butter?

Brown butter is the result of melting butter over low-medium heat to separate water, fat and milk solids and cook until solids turn golden brown.

Brown Butter in a cup

During the cooking process, the milk solids go down to the bottom of the pan and brown (burn) which adds color and flavor to the leftover fat.

That’s exactly what we want in this case!

In French, it is called Beurre Noisette. The translation is literally hazelnut butter, precisely because of the aroma and flavor it gets after cooking. The butter has a very tasty nut flavor.

The process is similar to making clarified butter, the main difference: do not remove the foam formed and cook longer. While Clarified has a very subtle neutral flavor, Brown has a very present flavor.

Brown Butter is used to make hot sauces for vegetables or meats in general. It has a tomato salad: very ripe tomato with the brown butter and salt, and only. For you to see the taste power it has.

Besides being used in pastries for cakes and cookies, usually. You can use just about anything.

1) Butter in the pan

Butter inside a pan

In a large pan over medium-high heat, put the butter to melt. The amount will depend on how much you want or will need in the final recipe. Generally, it decreases by about 16%, the final weight compared to the initial weight.

Melt the butter

Butter melting in a pan

The burning process will only begin when all the butter is melted and after the water (moisture) has evaporated.

3) Water evaporating

Butter melted and water bubbling

Once the butter has melted, it will begin to bubble and make a lot of noise. It’s the water evaporating, it’s normal. You can stir from time to time. But do not remove the foam it forms.

4) It’ll foam

Butter foaming

Once it has bubbled, it begins to foam. The two stages are very different and it’s when the golden solids begin to burn.

5) Soft foam

Butter with a soft foam

It will continue to foam, but it looks different. From point 4 to 5, it’s faster than point 3 to 4. This final sequence is when the butter actually turns the brown butter. You should keep an eye on the point.

And when you get to that point, it is recommended that you transfer from the pan to another pan, because depending on the pan you will continue to cook which can even burn the butter.

Pin image for How to Make Brown Butter (Beurre Noisette)

How to Make Brown Butter (Beurre Noisette)

Prep: 10 mins
Cook: 15 mins
Servings: 1 portion, 210g
Author: Vitor Hugo

Ingredients

  • 250 g unsalted butter
I always recommend using weight and volume measurements when present. The measurements in cups/spoons are just courtesy of the system and are less accurate.

Instructions

  • Melt butter in a large pan over medium-high heat. The amount will depend on how much you want or will need in the final recipe.
  • Cook for about 6-10 minutes.
  • The butter will bubble a lot with large bubbles. It's water evaporating, stir from time to time.
  • Once it has bubbled, it begins to foam. The two stages are very different and this is when the golden solids begin to burn.
  • It will continue to foam, but it looks different. From point 4 to 5, it is faster than point 3 to 4.
  • This final sequence is when the butter actually becomes the burnt butter. You should keep an eye on the point.
  • Transfer the butter to another heat-resistant container so that the butter does not continue to cook.
  • Use as directed, store in the fridge.

Oh, Hi! I'm Vitor Hugo!

Food Scientist and cook who mixed together two passions Science and Food: the best combination. Kind different, right? Read More…

Leave a comment

After you leave a comment, you won't see it because the moderation and to be compliance with GDPR (General Data Protection Regulation).

Your email address WILL NOT be published. *Required.

Vote!




This site uses Akismet to reduce spam. Learn how your comment data is processed.