Heat on medium-high and allow butter to melt, whisking constantly to ensure even cooking. Butter should start to foam and sizzle.
Continue whisking until milk solids separate and begin to turn golden brown.
When butter is golden brown and you smell a nutty aroma, remove from heat and transfer immediately to a heatproof container, being sure to scrape all the brown bits from the pan with it.
If using to substitute for regular butter in a recipe, add 1 tablespoon water and stir before adding to recipe or chilling in refrigerator.
1 tablespoon water
Water loss: Since butter is 15% water, which gets cooked off in the browning process, the 1 tablespoon of water is added to replace this water loss and ensure the correct amount of liquid in your recipe.Adjusting quantity: Feel free to double or triple the amount of butter and water you use to accommodate your recipe -- just make sure your pan or skillet is wide enough for the butter to be shallow and cook evenly.Chilling for recipes: Feel free to cool the butter until it's solid, and then soften it to room temperature to use in cakes, cookies, and other recipes that call for softened butter. Storage and Freezing: You can make brown butter ahead of time and store it in a mason jar or another container with a tight-fitting lid. Store it in the fridge for up to 10 days, or freeze it for up to 3 months.
Tags: beurre noisette, brown butter, brown butter taste, brown vs burnt butter, browned butter, browned butter cookies, browned butter sauce, how to make brown butter sauce, how to store browned butter
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Browned Butter - How to Make Brown Butter, Step By Step! posted on September 30, 2021 by Chenée Today at https://cheneetoday.com/how-to-brown-butter-a-k-a-brown-butter-appreciation-post/