Brown Butter

 

I'm cheating on this recipe because it is an ingredient rather than a finished dish. If you wait until tomorrow, I will post a recipe that uses this ingredient. Since I am writing this blog post so late at night, it won't be long before you get the whole thing. This recipe is from Magnolia Journal, Fall 2025.

Brown Butter

Ingredients:

1 cup (2 sticks) butter

Directions:

Cut up butter into 1 Tbsp. pieces and place in a stainless-steel or light-colored saute pan so you can see the color change. Let the butter come to room temperature (30 minutes).

Heat butter over medium heat, swirling occasionally, until it starts to foam and pop as the water cooks off. Reduce the heat if it is boiling hard.

Continue cooking, stirring occasionally, 5 minutes or until foam subsides and milk solids toast and turn bronze. This happens fast--keep stirring and remove from the heat as soon as it reaches the color you want. Immediately pour brown butter into a heatproof bowl or measuring cup to stop the process.

Use right away or store in an airtight container in the refrigerator up to two weeks. The butter will solidify if you chill it. To liquify, microwave it for 20-30 seconds, stirring every 10 seconds.