Browning Butter Article -
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How to Brown Butter

Add a complex and nutty flavor to your food with this classic French technique.

Brown butter, also known as beurre noisette, is made by cooking butter long enough to turn the milk solids and salt particles brown while cooking out any water present. It has a more complex flavor than melted or clarified butter. Brown butter is traditionally served with fish, but makes a delicious topping for vegetables such as brussels sprout and broccoli. It adds a deep, nutty flavor to sweet items like butterscotch pudding or cream cheese frosting.

1. Place the butter in a pot or pan. We have chosen to use a ½ cup of butter.

    2. The temperature you use can vary. High heat will brown the butter quickly, and maintain a regular consistency. However, if you do not monitor the butter properly, the milk solids and salt particles will sink to the bottom of the pan and burn. Moderate heat allows you to keep a careful eye on the process.

      3. While the butter heats, stir continuously. In this picture, the color is just beginning to change.

        4. Cook, stirring constantly, until the butter becomes a light tan color. Remove the pan from the heat. The butter will continue cooking even after you remove it from the burner. Notice the dramatic change in color: it should be nut-brown and have a toasty aroma. Overcooked butter will have a very bitter taste.

          5. Even bitter, over-browned butter is used in some traditional French dishes--it is called black butter, or beurre noir. Substitute brown butter for melted butter, or try it in these recipes.

          Bob Kelley 
          Dec. 8, 2009 8:01 am
          I use this with Mizithra cheese, on top of clams in alfredo sauce on pasta. I found this strange combination at the Spegetti Company in Phoenix, Arizona and found it easy to duplicatate at home. When I figure out how to submit a recipe I will post it.
          Apr. 4, 2010 1:29 pm
          Use this butter with some potatos,parm cheese and some garlic powder for some Fantastic mashed potatoes
          May 17, 2010 2:51 pm
          An excellent step-by-step reference. I find that brown butter has much more dimension, and remains a simple way to add unexpected flavour to anything from chocolate chip cookies to all types of seafood.
          Apr. 11, 2011 1:49 pm
          Does anyone know if browned butter has less calories then just melted butter?
          Oct. 28, 2011 6:06 am
          @DEBRA2112 it shouldn't, the calories should be exactly the same. It's essentially just regular butter cooked until browned.
          Nov. 20, 2011 3:48 pm
          I had a recipe from somewhere for a browned butter cookie, shaped like a teaspoon, no filling, that the writer made 3 doz. of every year, and gave to her friends at work, as their "present". Of course, it's lost, and I would love to have it again. Her description nearly made you cry.....Help, please?
          Jan. 29, 2012 9:35 am
          Ounce for ounce, brown butter WOULD have more calories, as the water (which, of course, has no calories) has been cooked out. Clarified butter would also fall into the same category.
          Dec. 19, 2012 6:33 pm
          I make a pumpkin cookie with browned butter frosting that is very good. My hubby also browns the butter when he makes box mac & cheese and it elevates even that somewhat on the "culinary" scale. LOL
          Mar. 27, 2013 5:22 pm
          Why is it that this article is not the basis for a butterscotch pudding? Why is there only one butterscotch pudding recipe that uses butter as an ingredient? Food for thought.
          Sep. 1, 2013 9:10 am
          I started making my scrambled eggs in browned butter, quite by accident and they were Delishious . Now I do it on purpose! Lots of great ideas on other ways to use it here, thanks!
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