What To Know
- The best butter for brown butter contains a high percentage of these milk solids, which contribute to a richer, more intense flavor.
- Brown butter is butter that has been heated until the milk solids caramelize, while clarified butter is butter that has had the milk solids removed.
- The brown butter is ready when the milk solids have turned a light golden brown and the butter has a nutty aroma.
Brown butter is a culinary gem that transforms ordinary dishes into extraordinary experiences. Its nutty, caramel-like flavor adds depth and richness to everything from cookies to sauces. But not all butters are created equal when it comes to browning. In this comprehensive guide, we’ll explore the best butter for brown butter, empowering you to create this delectable ingredient with ease and confidence.
What Makes a Butter Ideal for Browning?
When butter is heated, its milk solids caramelize, creating the distinctive brown color and flavor. The best butter for brown butter contains a high percentage of these milk solids, which contribute to a richer, more intense flavor.
Top Contenders: Cultured vs. Sweet Cream Butter
1. Cultured Butter:
- Made from cream that has been fermented with live bacteria
- Contains higher levels of milk solids (2-3%)
- Produces a more pronounced nutty, tangy flavor
2. Sweet Cream Butter:
- Made from fresh cream that has not been fermented
- Lower milk solid content (1-2%)
- Results in a milder, sweeter flavor
The Verdict: Cultured Butter Reigns Supreme
While both cultured and sweet cream butter can be used for browning, cultured butter emerges as the clear winner. Its higher milk solid content translates to a richer, more flavorful brown butter.
Top Brands for Cultured Butter
1. Kerrygold:
- Irish butter renowned for its exceptional quality
- Produces a deep, golden-brown butter with a nutty, caramelized flavor
2. Plugrá:
- European-style butter with a high butterfat content (82%)
- Browns evenly to a rich, nutty finish
3. Vermont Creamery:
- Artisanal butter made from pasture-raised cows’ milk
- Delivers a complex, buttery flavor with hints of caramel
How to Brown Butter: A Step-by-Step Guide
1. Choose your butter: Opt for cultured butter for optimal flavor.
2. Use a heavy-bottomed saucepan: This will ensure even heating and prevent scorching.
3. Melt the butter over medium heat: Stir constantly to prevent burning.
4. Watch for the milk solids: As the butter melts, the milk solids will start to separate and sink to the bottom.
5. Allow the milk solids to brown: Continue stirring until the milk solids turn a light golden brown.
6. Remove from heat: Once the milk solids are browned, remove the saucepan from the heat immediately to prevent burning.
7. Strain the brown butter: If desired, strain the brown butter through a fine-mesh sieve to remove any remaining milk solids.
Tips for Perfect Brown Butter
- Use unsalted butter to control the saltiness of the final product.
- Avoid overcooking the milk solids, as this can result in a bitter flavor.
- If the butter starts to splatter, reduce the heat.
- Store browned butter in an airtight container in the refrigerator for up to 2 weeks.
Culinary Applications of Brown Butter
Brown butter’s versatility extends beyond cookies and desserts. Here are some creative ways to incorporate it into your cooking:
- Sauces: Enhance the flavor of creamy sauces, such as Alfredo or Béarnaise.
- Vegetables: Roast or sauté vegetables in brown butter for a nutty, caramelized flavor.
- Seafood: Pan-sear fish or shrimp in brown butter for a rich, buttery crust.
- Popcorn: Drizzle melted brown butter over popcorn for a gourmet snack.
Beyond Butter: Other Options for Browning
While butter is the traditional choice for browning, there are other options available:
- Ghee: Clarified butter that is lactose-free and has a high smoke point.
- Coconut Oil: A healthier alternative to butter with a mild, nutty flavor.
- Vegan Butter: Plant-based butters that can be used for browning, although they may produce a less intense flavor.
Information You Need to Know
1. What is the difference between brown butter and clarified butter?
Brown butter is butter that has been heated until the milk solids caramelize, while clarified butter is butter that has had the milk solids removed.
2. Can I use salted butter to make brown butter?
Yes, but be aware that the final product will be saltier. It’s recommended to use unsalted butter for more control over the saltiness.
3. How do I know when the brown butter is ready?
The brown butter is ready when the milk solids have turned a light golden brown and the butter has a nutty aroma.
4. What if I overcook the brown butter?
Overcooked brown butter will have a burnt flavor. If this happens, discard the butter and start again.
5. Can I store brown butter?
Yes, brown butter can be stored in an airtight container in the refrigerator for up to 2 weeks.
