Brown Butter is the easiest way to enhance any dish or baked good that calls for butter. It elevates just about everything giving it a deeper, richer, more intense flavor that smells wonderful, too!
Swirl (don't stir) to cook evenly. As it begins to melt, it will start to foam. Watch carefully as the color turns brown and you start to smell a nutty aroma {3-5 minutes}.
Remove from heat to prevent burning.
Video
Notes
Substitutions
Technically you should use unsalted butter, but I use and love both.
To Store
At Room Temperature - When stored cooled in an airtight container, brown butter will keep for up to 2 weeks.
Refrigerated - Up to 3 weeks in an airtight container.
Freeze - You can store in ice cube trays for up to 3 months, sealed with seran wrap to prevent absorption of scents from your freezer's contents.
Tips
If you wish to remove the sediment, you can use a cheese cloth to remove from cooled brown butter.
Use a lighter colored pan so you can easily see how "done" your butter is. You need to watch the color closely, and a light pan is the best way to do that!