The Stirring Secret To Even More Flavorful Brown Butter

Browned butter requires a little extra time and a simple technique, but what you get is an even more delicious iteration of butter. With its irresistible nutty aroma and complex flavor profile, brown butter elevates seemingly any dish to new heights. However, to achieve the perfect balance of rich flavor without burning, careful attention and constant stirring are key.

To effortlessly brown butter, choose a light-colored skillet or pan that allows you to monitor the color of the butter as it browns. The lighter surface helps prevent over-browning or burning. With the best choice of pan on the stovetop, place the desired amount of unsalted butter in the pan and melt it over medium heat. The butter will go through various stages as it melts, starting with a frothy foam that forms on the surface and ending with milk solids that turn golden brown.

To ensure an even browning and prevent the milk solids from sticking to the bottom of the pan or burning, constantly whisk the butter. It is important to prevent the milk solids from burning because the desirable flavor will be gone and replaced by an unpleasant burnt flavor. If the butter burns, which it can do before it smokes, you will need to start over for the best flavor.

Brown butter has a different flavor profile from that of regular melted butter because during the browning process, the milk solids undergo a Maillard reaction. This results in a sweet, toasty taste that is further intensified by the caramelization of the milk solids.

While it might be tempting to multi-task, don't pause the whisk for a moment to avoid doubling your work time. Ultimately, you'll end up with a delicious component that can be used in tons of different ways.