You can substitute it for regular butter, whether your recipe calls for the butter to be melted or chilled. Browned butter can add a subtle nutty flavor to baked goods (like chocolate chip cookies) and pan sauces, it makes roasted vegetables taste decadent and rich, and it’s excellent in a cake frosting.
How to Make Browned Butter
FAQ
What does browning your butter do?
Is browned butter better?
Does browning butter reduce the amount?
How much butter is lost when browning?
Does brown butter taste better?
Thus with brown butter: the darker it is, the stronger its butter flavor. (Stop short of letting that sediment turn black, though: blackened butter is bitter.) Two batches of shortbread, one made with brown butter, one with standard butter. Notice the difference in color.
What is the difference between margarine and butter?
The difference between margarine and butter is that margarine is made from the hydrogenation of vegetable oil and has trans fats. Butter is made from animal fat and has large amounts of saturated fat.
Is brown butter difficult to make?
Brown butter is not especially difficult to make, even for amateur chefs. However, timing is key. If you undercook brown butter, you won’t achieve the rich, nutty taste you’re going for; you’ll essentially just add melted butter to your dish of the day. At the same time, leaving the heat on for too long can pose problems.
How to brown butter?
Just follow this step by step tutorial for how to brown butter. First, melt your butter in a saucepan over medium heat (if you’re worried about burning, you can also use low heat). As soon as it begins melting, start stirring gently with a rubber spatula or whisk so that none of the milk solids stick to the bottom of the pan.