Brown Butter
by taira
Brown butter is regular butter that’s been gently cooked on the stove until it turns a warm, golden brown and smells wonderfully nutty and rich. Butter is an emulsion of fat, water, and milk solids. Browned butter is the result of the milk solids going through the Maillard reaction and developing a deep, toasty flavor. Think roasted nuts, caramel, and toffee. Note: when using brown sugar, most of the water is removed. You may need to find a way to replace that water if you're modifying a recipe that uses normal butter
113 g
unsalted butter
Optionally chop the butter beforehand for more even melting. Melt the butter in a pan over medium heat. The butter will start foaming as the water evaporates. Stir or swirl the pan occasionally.
After a few minutes, the foam will subside and the temperature will get past `the boiling point of water (100°C). The milk solids will go through the Maillard reaction and start to brown. Keep stirring, the milk solids brown quickly!
Once the butter is golden brown, immediately pour it into a heatproof bowl to stop the cooking and let it cool