Nothing can match the unbelievable rich, caramel, nutty flavor of browned butter. Use it to elevate your next batch of chocolate chip cookies or sauce for pasta.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
1 cup (2 sticks) Land O Lakes® Butter
Cut butter into small evenly-sized pieces. Place into a light-colored, heavy-duty 10-inch skillet or 1-quart saucepan.
Melt butter over medium heat. Swirl butter in pan or stir occasionally to make sure butter cooks evenly.
As butter melts, it will begin to foam. Watch butter closely. The color will progress from a bright yellow to a golden tan, and then to a deep golden brown quickly.
When you smell a nutty aroma, butter is deep golden brown and browned milk solids appear in bottom of pan, take pan off the heat. Immediately transfer browned butter into heat-proof bowl.
Once brown butter is cool to room temperature, transfer to a glass container with tight-fitting lid. Store in refrigerator up to 2 weeks.
Brown butter can be made with either salted or unsalted butter. Most often it is made with unsalted.
To strain or not to strain? The brown bits add lots of flavor to browned butter. Straining may be preferred if making a sauce to serve over pasta.
Explore reviews fromour online community
Browning the butter brings out the flavor. Try it in one of these recipes.