As I set out to make some brown butter fig waffles for breakfast this past weekend, it occurred to me that some of you might not realize just how easy it is to make browned butter at home. It’s a very simple trick to coax a nutty, toffee-like flavor from a plain ol’ stick of butter. In it’s basic form, you can toss it with pasta for a humble, and quite incredible tasting, meal. Taken a little further, say in a muffin, pie or those waffles I made, and you’ve got a new twist on an old favorite (see the links below!).
The waffle recipe will be along shortly, so for now I’m sharing this easy How-To as a way to ease into the post-Labor Day work week. Have a great Tuesday everyone!
How to Make Browned Butter
Note: the amount you need, and yield, depends on how much is called for in the recipe you’re using.
Add butter to a small pot over medium-low heat. Cook until the butter is melted, turns a deep golden color, and little browned bits begin to appear (this will take 5 to 10 minutes, depending on how much butter you’re browning). Foam will rise to the top of the pot during the browning process. These are the milk solids. Give the pot a swirl, and you’ll notice the foaming will dissipate as the solids begin to brown.
Pour the browned butter into a heat-safe bowl and let it cool slightly, about 10 minutes, before proceeding with your recipe. You can alternately leave it in the pot too, but it will take longer to cool down. A note about the browned bits at the bottom of the pot: some folks say to discard these pieces because they will add a bitter flavor to your finished dish. I’ve never found that to be the case, provided you don’t burn the butter.
Recipes using browned butter:
- brown butter pumpkin seed cookies
- brown butter pear & lemon meyer muffins
- bourbon brown butter banana bread
- brown butter apple pie
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Check out my other blog, In Jennie’s Kitchen, for more easy, homemade recipes.
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