I almost wish I had never tried brown butter. There is literally nothing better than this. Many are scared by browning butter, as I was before I started. But really, all you have to do is melt some butter and boil it. “Boiling butter?” you ask? You’re just cooking butter like you would reduce a sauce. It doesn’t matter how much butter you use; the procedure is always the same.
Butter itself is already, like, crack. But then you melt it down and get that nutty, salty richness out of it that is just liquid gold. You can do so much with brown butter! Read about all the buttery possibilities here: http://www.huffingtonpost.com/2014/06/03/brown-butter-recipes-photos_n_3423137.html
In a few days I’ll be posting a recipe for a cake using browned butter; it’s sinfully good. Get excited.
~However much unsalted (or salted. I used salted butter and it was delicious!) butter you need. If a recipe calls for 5 tablespoons browned butter, that means you start with 5 tablespoons butter.
In a small saucepan, melt the butter over medium-high heat until nut-brown in color, about 10 minutes. Watch it; make sure it doesn’t burn. But don’t be afraid. It will bubble and sizzle and boil and all that good stuff. Just be patient and keep watching and stir often (but not too much).
Remove pan from heat, pour browned butter into a bowl, leaving any burned sediment behind (the most delicious burned sediment of man-kind, to be specific). Allow to cool before using.
Browned butter can be used for a whole lot of things. I used it for my Browned Butter Banana Cake with Browned Butter frosting (and Caramelized Walnuts). Either way, whatever you’re using browned butter for, you know it’s gonna taste good. Be aware; you may become addicted.