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Want to make your cooking taste extra special? Let me share my easy homemade brown butter recipe! This simple technique transforms regular butter into something magical - nutty, aromatic, and absolutely delicious. My homemade version makes everything taste better, from veggies to baked goods!
What Makes It Special
This homemade wonder is called "beurre noisette" in French kitchens, but my easy recipe just needs basic butter and a watchful eye. When those milk solids get toasty, this homemade brown butter develops the most amazing nutty flavor that makes every dish taste fancy!
Let's Make Some Magic
- Start With Butter
- For this easy recipe, cut your butter into pieces and put it in a heavy pan over medium heat.
- Keep It Moving
- This homemade version needs constant stirring - I use my favorite silicone whisk.
- Watch The Color
- Your easy recipe will start foaming, then turn golden - that's when the magic happens!
- Cool It Down
- Let your homemade brown butter cool before using it in recipes.
Time To Bake
This homemade brown butter makes everything better! Try this easy recipe in banana bread, Rice Krispie treats, or pancakes. My homemade version even works in savory dishes. The rich flavor of this easy recipe adds something special to everything it touches.
Choose Your Butter
For the best homemade brown butter, start with good quality butter. This easy recipe works best with unsalted butter, especially for baking. If you're making a savory homemade version, salted butter works great too!
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My Best Tips
Never stop stirring when making this easy recipe - burnt butter isn't what we want! Keep your homemade version over medium heat, no rushing. This easy recipe needs quick action at the end - pull it off the heat as soon as it turns golden and smells nutty.
Keep It Fresh
Your homemade brown butter stays good in the fridge for about 5 days. This easy recipe even freezes well - wrap it tight and it'll keep for 3 months. My homemade version thaws perfectly in the fridge when you're ready to use it!
Frequently Asked Questions
- → Why use unsalted butter?
Helps control salt content and prevents burning of milk solids.
- → Why slice butter first?
Helps butter melt more evenly for consistent browning.
- → How do I know it's done?
Look for golden brown specks and nutty aroma. Stop before black specks form.
- → Can I save it?
Yes, store in refrigerator up to one week.
- → What if it burns?
Best to start over if butter blackens, as burnt taste is unpleasant.