Knowing how to brown butter is an easy skill to master and once you know how to do it you'll be adding it to all kinds of dishes.

Brown butter (also known as beurre noisette) is a classic staple in French savoury cooking. It adds an incredible depth of flavour, but did you know you can use it in baking too?

When used in baking, brown butter adds a nutty caramelised flavour that really enhances the overall flavour of your bake.

Try it in my Copycat Kingston Biscuits, you won't regret it!

I always make my browned butter in 500g lots so I have some on hand whenever I need it.

💡 When browning butter, the water it contains evaporates which means it will weigh less once it’s browned. To ensure you have the correct amount of browned butter for a recipe, start with an extra 30g to compensate.

I always brown butter in bulk (500g) and store the leftover in the fridge to use for other bakes. It lasts for 2 weeks in the fridge and 3 months in the freezer.

It lasts for 2 weeks in the fridge but you can also freeze it for up to 3 months so it will never go to waste.

📺 Watch this quick video to see how easy it is to make your own browned butter.  

How To Brown Butter

Ingredients

• 100g or up to 500g of unsalted butter, cut into cubes to help it melt faster 

Baker's Notes

• If using the butter for savoury cooking you can use salted butter otherwise stick with unsalted for baking.
• Make sure you use a stainless steel pot or frying pan or a white enamel pan. It's important that you can see what's happening on the base of the pan so you can determine when the milk solids have browned. If you use a dark coloured pan you won't be able to tell the difference between browning and burning.
• Browned butter can be used in its liquid form in place of melted butter, or if allow it to cool and resolidify you can use it for any bake that calls for room temperature or chilled butter.

Method

1. Place the butter in a wide stainless steel saucepan or frying pan.

2. Heat over medium heat until the butter melts and starts to foam and sizzle. Continue to cook gently over medium heat until the milk solids in the butter start to turn a golden brown – this will take about 5-8 minutes depending on how much butter you are browning.

• It's super imporant that you keep checking that the milk solids aren't burning while the mixture is foaming. If you need to, take it off the heat while you check.
• It’s important to stir constantly, especially towards the end so that the butter browns evenly and the milk solids don’t catch on the base of the pan and burn.

3. Once the milk solids have turned a deep golden brown, remove immediately form the stove and pour the butter into another dish or container.

• Because the butter is so hot, if you leave it in the pan it can start to burn even when taken off the heat. Transferring the butter to another dish will prevent this from happening.  

Now give yourself a pat on the back...you've made your own brown butter! 

Now go forth and use it in any baking recipe (like my Copycat Kingston Bickies) that calls for butter. You can thank me later. 😊

Storage

Brown butter will last for 2 weeks in a sealed container refrigerated, or frozen for up to 3 months.

I hope you enjoy this recipe, and as always, if you have any questions at all just let me know at [email protected]

Happy Baking!

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