17 Savory Recipes That Prove Brown Butter Makes Everything Better (2024)

FAQs

Does brown butter make everything better? ›

It's brown butter, and it takes mere minutes to make. Learn what brown butter is, how to make it, and get inspired to use it to heighten the taste of everything from meat, fish, vegetable, and pasta dishes to decadent desserts.

Benefits of Using Browned Butter

Just like regular butter, browned butter (also called just brown butter) improves the texture of baked goods and adds richness to savory dishes. But unlike regular butter, brown butter has a distinctive, bold flavor that otherwise can't be recreated.

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As the butter continues to heat up, the magic begins: The butter's amino acids (the building blocks of proteins) react with its sugars to create totally new compounds, some of which are brown and many of which have new toasty flavors. This is known as the Maillard reaction or the browning reaction.

It provides flavor, affects texture, and sometimes even aids in leavening. I could sing the praises of butter all day long—and browned butter, well, that's a whole other level. And thanks to its deepened, nutty flavor, it can take your baking to another level too.

Stay close to your pan because the trickiest part of browned butter is getting it just brown enough—not too dark or too light. Too light, and it won't have the characteristic nutty flavor and aroma. Too dark, and it may start to taste (and look) burnt.

Is Brown Butter Better for You Than Regular Butter? Brown butter and regular butter have similar nutritional profiles. However, brown butter does have a slightly different flavor that some people prefer. It is a matter of personal taste whether you prefer one over the other.

Once the water is gone, the milk solids will separate from the butterfat; you can tell this is happening because the butter will foam up.

Use a heat-proof spatula to stir the browning milk solids off the bottom of the pan so they brown more slowly and evenly. Once you see the butter browning on the bottom of the pan, the rest of the process will move pretty quickly. But don't forget you're in charge!

How do you enhance brown butter flavor? ›

It adds even more toasty, nutty, caramelized flavor. All products are independently selected by our editors.

During the process of browning, much of the water evaporates from the butter. So if you start out with 1 cup of butter, you'll be left with just a hair over 3/4 cup of butter. You'll lose a couple tablespoons in the process. This is the evaporating effect.

You can (and should!) make brown butter in advance and store it until needed. Pour brown butter into a heat-safe bowl, then after it cools to room temperature, transfer it to an airtight container. Brown butter will keep in the refrigerator for up to two weeks or in the freezer for up to three months.

The result is called beurre noisette, or brown butter. Beurre noisette may be used in its liquid state as a flavorful addition to many foods or cooled into a solid form.

It looks black, smells terrible. You cannot eat it. This is equivalent to burnt butter. As you can see, the butter is entirely burnt.

Check for doneness: To check if the butter is browned to your liking, while the butter is in the saucepan, clear away some of the foam and spoon a little of the butter onto a white plate. Account for evaporation: Brown butter reduces in volume by 20-25% as water content cooks off.

You can use brown butter in pretty much any recipe that calls for melted butter, but since the water has evaporated, the volume and moisture content will be altered. While this small variance likely won't make much difference in savory cooking, it can have a big impact on precise baking.

Stay close to your pan because the trickiest part of browned butter is getting it just brown enough—not too dark or too light. Too light, and it won't have the characteristic nutty flavor and aroma. Too dark, and it may start to taste (and look) burnt.