BROWN BUTTER: TOP TIPS

1.     Like all sugars, the milk solids in butter can sometimes burn very quickly, so keeping an eye out and constant stirring is particularly important when making your browned butter.

2.     Transfer the cooked butter into a separate bowl once brown to stop it cooking further and burning.

3.     Direct heat over a stove is the best way to control your butter browning (a Baine Maire will not be hot enough to caramelise the sugars and using a microwave will just be pure explosive chaos).

4.     When heated the butter will foam quite a lot, this is the water evaporating away (and is completely normal) so visibility of the milk solids will be obscured as they will sink to the bottom. Removing from the heat to stop the foaming is a great way to check the colour of your milk solids or talking a spoon out of the cooking mixture to check also.

5.     Anywhere in a recipe which calls for butter, brown butter can be used instead to elevate the flavour of your dish or baked treat. Pasta sauces, mashed potato, pancake batter, salad dressings or anything you want once you’ve caught the beurre noisette bug!

6.     Treat your brown butter like melted butter, slightly cooled for use.

I LOVE BROWN BUTTER. SO SO MUCH

don’t tell the others, but these recipes are my favourites…