Browning butter is one of the simple cooking techniques that will make you look and feel like a professional chef in your own kitchen! I still remember learning about browning butter as it changed how I cook and bake forever. The aroma that fills your kitchen is like caramel and roasted nuts, and the flavor it adds to cakes, cookies, and sauces is unbeatable. Once you master the culinary art of brown butter, there is no going back!
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Follow along with this step-by-step tutorial to make brown butter for these amazing macadamia nut cookies! They taste incredible and are easy to make!
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Why You'll Love This Recipe For Brown Butter!
Beurre noisette, the French term for brown butter is a simple yet key ingredient that adds richness and depth to any recipe. So, whether you're making pasta, vegetables, or cookies, it delivers a nutty, toasty flavor that enhances whatever you're cooking.
There's no reason you won't fall in love with this recipe because:
- It only takes one pan and 10 minutes!
- It transforms ordinary butter into an extraordinary ingredient.
- It's essential for baking, especially when baking cookies!
- You'll learn exactly how to make perfect brown butter every single time.
Equipment Needed
- Light colored pan or skillet (so you can clearly see the color of the butter change)
- Silicon spatula or whisk
- Mason jar or heatproof glass bowl
Key Ingredients
Salted or unsalted butter- either variety of butter work, but unsalted gives you more control over the flavor.
Step-By-Step Instructions
Heat the light colored pan over medium heat. Add the butter and whisk frequently. The butter will melt, sizzle, and bubble as the water evaporates.
Continue whisking and watching closely as the brown butter can go from perfect to burnt quickly. Around the 6 to 8 minute mark, the butter will turn light amber, and you'll see brown specks forming at the bottom of the pan. Those are the milk solids caramelizing, which give brown butter its signature flavor.
You'll know it's ready when the butter releases a rich, nutty fragrance.
Immediately take the pan off the heat and pour the butter, including all those flavorful brown bits, into a glass bowl or jar. Use it right away for sauces, allow it to cool for baking or store for later use.
Make Ahead
You can make brown butter ahead of time and store it in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. Let it come to room temperature or warm slightly before using.
Storage
Store the cooled brown butter in a glass mason jar or an airtight container. If you plan to bake often, portion it into small jars or ice cube trays so you can melt only what you need.
Expert Tips
- Always use a light-colored pan because dark pans make it difficult to judge the color, which can lead to burnt butter.
- Keep whisking or swirling the butter in the pan constantly to ensure even cooking.
- Watch it closely and don't walk away! The transformation happens fast once the butter starts browning.
- For baking, allow the butter to cool to room temperature before mixing it into cookie doughs or batters.
How to Substitute Brown Butter
You can replace regular butter with brown butter in almost any recipe for a deeper, nuttier flavor. Use the same amount called for in the recipe, but also remember that you'll lose a small amount of butter during browning—about one tablespoon per stick.
Use brown butter instead of:
- Regular butter in cookies to create the best brown butter cookies ever! Try these Macadamia Nut Cookies for an easy baking recipe.
- Melted butter in banana bread or brownies for a toasty twist.
- Sauce bases for pasta like butternut squash ravioli or lemon pasta.
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How To Brown Butter
Ingredients
- 1 cup salted or unsalted butter, cut into pieces
Instructions
- Heat a light-colored skillet over medium heat. Add the slices of butter to the skillet and stir frequently with a whisk. The butter will melt quickly and begin to sizzle and bubble. As the butter is cooking continue to watch it closely while whisking as it can burn easily if not stirred.
- Within 6–8 minutes, you’ll notice the butter turning a light amber color with brown specks forming at the bottom of the pan. Those specks are the milk solids, and that’s exactly what you want — it’s what gives brown butter its signature flavor. You’ll also notice a rich, nutty aroma. As soon as that happens, remove the pan from the heat and carefully pour the butter into a glass bowl. I like to pour mine directly into the mixing bowl I’ll be using if I need it right away, or transfer it to a glass mason jar for later. And make sure you add all of those little brown bits- that is what adds the most flavor!
- Use this butter as desired but make sure to read the post for complete tips for baking with brown butter!
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