Name: How to Make Brown Butter
Prep time: 2 min
Cook time: PT-488515H57M18S
Total time: 10 min
Cuisine: Universal
Ingredients: ½ cup (1 stick) unsalted butter, cut into even pieces

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I show how to transform plain butter into brown butter—a deeply flavorful, nutty ingredient that adds richness to both sweet and savory recipes.

How to Make Brown Butter

Why You’ll Love This Recipe

I love the way brown butter elevates familiar dishes, from cookies and cakes to pastas and roasted vegetables. It’s simple to make in under 10 minutes. The rich, golden color and deep aroma tell me it’s ready, and that subtle caramel flavor brings a whole new depth to anything I add it to.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter, cut into even pieces

Directions

I place the butter in a light-colored, heavy-bottomed saucepan over medium heat. As it melts, I keep stirring or swirling the pan to ensure it cooks evenly. First, the butter melts, then it foams. After a couple of minutes, it starts to bubble and turn golden. I watch closely as brown specks begin to form at the bottom and the butter takes on a nutty aroma.

As soon as I see a deep golden color and smell that toasty fragrance, I remove the pan from heat. I pour the butter into a heat-proof bowl to stop the cooking. I let it cool before using it in recipes or storing it.

Servings and timing

Servings: Yields about 6 ½ tablespoons of brown butter from ½ cup (1 stick) of butter
Prep time: 2 minutes
Cook time: 5–7 minutes
Total time: 10 minutes

Variations

I like adding fresh herbs like sage, thyme, or rosemary while browning for a savory twist.
For a sweet version, I sometimes stir in a touch of vanilla extract or cinnamon once off the heat.
Using browned butter in place of regular butter in frosting or cookie dough gives everything a deeper flavor.

storage/reheating

Once cooled, I transfer brown butter to a sealed container and refrigerate it for up to two weeks. I can also freeze it for up to three months, either in a jar or in ice cube trays for easy portioning.

To reheat, I gently warm it on the stove or in the microwave just until melted, making sure not to overheat and lose its nutty flavor.

FAQs

What type of butter should I use?

I always use unsalted butter so I can control the seasoning. Salted butter works too, but I adjust the salt in the rest of my recipe.

Can I strain out the brown bits?

I don’t usually strain them—they’re the browned milk solids and full of flavor. But if I want a smooth finish, like in frostings, I strain them out using a fine mesh sieve.

How do I substitute brown butter for regular butter in baking?

If I’m replacing regular butter with browned butter, I usually add back a little liquid (about 1 to 1½ teaspoons of water per stick) to make up for the moisture lost during browning.

Does brown butter change the texture of baked goods?

Yes, it can make cookies crispier or give cakes a denser crumb if I don’t adjust for the lost moisture. But when used properly, it adds flavor without negatively affecting texture.

Can I make it ahead?

Absolutely. I often make a batch in advance and store it in the fridge or freezer. It’s ready to go whenever I need a quick flavor boost.

Conclusion

Brown butter is one of my favorite kitchen upgrades. With just one ingredient and a few minutes, I can bring complex, nutty richness to any dish. Whether I’m baking, sautéing, or drizzling it over vegetables or pasta, it always adds something special. Once I started making brown butter, I found myself reaching for it again and again.