So your butternut squash pasta and cookie recipe calls for brown butter, but you have no idea what that means! No fret because it's extremely easy to brown butter and once you know how, you won't be able to stop.
1. Don't walk away.
I almost hate to give this instruction but it's true. Butter can go from brown to burnt in a second. Stay close by so you know what's happening and give it a few stirs so that any hot spots don't start turning only some of the butter too quickly.
2. Listen closely.
The best part about making brown butter (besides the wonderful aroma!) is that it tells you when it's done. Your butter will start to foam and sizzle after melting. Listen to the sizzling and as soon as it stops remove the pan from heat. Keeping it on much longer will cause it to burn. At this point your butter should be very deeply golden with some dark bits on the bottom and smell extremely nutty.
3. Don't be scared of a little color.
People often pull their butter too early for fear of burning it. There will be some darker pieces at the bottom of the pan and that's okay! Turning off the heat too soon will still give you melted butter but flavor will be lacking. Keep going! If you feel there's too sediment at the bottom then strain your butter through a fine mesh strainer before using.
(1 stick) butter
Makinze is currently Food Editor for Delish, where she develops recipes, creates and hosts recipe videos and is our current baking queen.. Reigning from Oklahoma, she's also our go-to for all things regarding Midwestern cuisine. She's also our expert pie crimper.
