How to Brown Butter

Browned butter takes butter’s flavour to the next level with a rich, sublimely nutty taste. It’s super easy to make and instantly levels up any recipe that calls for butter. It only takes a few minutes to make, so it's a baking skill that's worth learning!

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Prep Time 5

Ingredients Equipment Method Notes

Ingredients

100 g unsalted butter
10 g powdered milk optional

Equipment

1 light-coloured frying pan or skillet
1 heatproof spatula or whisk

Method

Add the butter to a light-coloured frying pan or skillet and melt over low heat.
If using powdered milk, add it as soon as the butter is all melted. The powdered will immediately want to stick to the bottom of the pan and start to burn, so stir constantly while adding it.
Increase the heat to medium or medium-low, and keep stirring as the butter cooks. It will bubble, crackle, and foam as the water evaporates out. As soon as you see brown specks and it smells nutty and very buttery, take the pan off the heat. Once the butter starts browning it could burn quickly, so it's important to keep a close eye on it the entire time.
Carefully pour the browned butter into a heatproof bowl or other heatproof container to stop it from cooking further.

Notes

I listed 100 grams of unsalted butter in the ingredient list, but you can make any amount of browned butter you need to as long as your pan is large enough.
This recipe calls for 10 grams of powdered milk as an optional way to amp up the flavour of the browned butter. This works out to 10% of the weight of the butter, but you can use up to 15% if you wish.