Brown Butter

TKB 8: Delicious Golden Brown Goodness

I feel like if you look at a restaurant’s menu you’ll see the words “brown butter” on there somewhere. Brown butter has been a very popular ingredient in the food space over the past few years. While making this blog post and video for my Too Broke For Culinary School series I was just curious on what is the history of brown butter. I found it interesting that brown butter dates back to 15th century France. Known as beurre noisette or hazelnut butter was made by mistake actually when a chef accidentally left butter on the fire for too long then realized his “mistake” tasted great. For a more detailed history I suggest reading The Captivating History of Brown Butter. This was actually the first time making brown butter and I can’t lie I was nervous. Sometimes the “easier recipes” are the ones we mess up and that’s what I didn’t want to do. The key to making brown butter is definitely patience. Like the saying goes, all good things come to those to wait. That can be said with brown butter.

Ingredients & Equipment

• 2 sticks Unsalted Butter

• Medium stainless steel pan

• Whisk

• Glass or metal bowl

• Time

Instructions

1. Cut the butter into pieces so it melts evenly.

2. Place it in the stainless steel pan over medium to medium low heat

3. Once the butter melts, whisk occasionally as the butter foams.

4. As the water evaporates and milk solids form keep stirring until the butter turns a golden amber brown.

5. Remove the pan and pour the butter into a glass or metal bowl to stop it from cooking further.