Brown butter is a trending ingredient which brings a deep, nutty flavour to your recipe. Brown butter is widely used in the savoury culinary world for sautéing foods such as vegetables. However, we've used it for some delicious brown buttered salted caramel chocolate chunk cookies (Keep reading to find the recipe). Here's how you how you make brown butter in a few simple steps.
1. Start by measuring out the butter you require for your recipe. We're using our brown butter for some salted caramel cookies.
2. Using a pan which is light in colour, start to melt your butter over a medium heat. You'll be tempted to turn up the heat to speed things along- don't do this, be patient! You don't want to burn the butter. Keep swirling the butter in the pan to stop it from burning, you're working with fat here so it's very easy to burn.
3. Once the butter has fully melted, the next stage is to wait for the bubbles which look like a foam over the top of the butter. This foam does two things. This is the water evaporating out of the butter, what's left is the concentrated butter fats which start to form as solids, this is concentrated flavour.
4. Once your butter has changed from a yellow to a golden brown, you know it's ready. Add it to your recipe where you'd use butter. You can either choose to strain the foam off or leave it. We've strained ours for the purpose of the photo so you can see the clear brown colour to look for.
Try our Brown Buttered Salted Caramel Chocolate Chunk Cookie Recipe. With chunks of homemade caramel oozing with chocolate chunks, these brown buttered cookies really pack a punch when it comes to flavour. We've dusted ours with sea salt flakes to compliment the sweet flavour the cookies bring.
Commonly asked questions answered!
Can brown butter be made ahead?
You can store brown butter for 2 weeks in the fridge once it's made up.
What does brown butter taste like?
Brown butter tastes of a really deep concentrated butter. It has almost nutty tones.
Why brown butter?
Brown butter changes one of the key flavours dramatically in your recipe. Just like swapping out a white caster sugar for a light muscovado, the sugar change makes a big difference in your bake, just like butter.