Brown butter is melted butter gently cooked until golden, with a deep nutty flavor used in baking, sauces, and classic French recipes.
What is brown butter?
Brown butter, also called beurre noisette, is a classic French technique where butter is gently cooked until the milk solids toast, creating a rich, nutty aroma.
It’s widely used in baking to boost flavor in cookies, cakes, brownies, and sauces without adding extra ingredients.
As a French baker, I use brown butter often in pastries, especially cookies, to add depth while keeping textures balanced and not greasy.
Why bakers love brown butter
- Deep, nutty flavor that instantly upgrades simple recipes
- Richer taste without adding more fat or sugar
- Classic French technique used in cookies, cakes, and pastries
Tips for perfect brown butter
- Let it cool before using in baking recipes
- Use a light-colored pan to clearly see when the butter turns golden
- Stay close to the stove, brown butter can burn quickly
- Remove from heat as soon as it smells nutty and turns amber
- Strain if needed to remove burnt milk solids
How to make brown butter
Melt the butter in a light-colored saucepan over medium heat so you can clearly see the color change.
Cook gently as the butter melts, foams, and starts to bubble. Stir occasionally to prevent hot spots.
Watch closely once the foam settles. The milk solids will sink and turn golden brown at the bottom of the pan.
Smell for a warm, nutty aroma. This is your signal that the butter is ready.
Remove from heat immediately to avoid burning.
Strain the brown butter through a fine sieve if you want a clean, smooth result.
Cool to room temperature. Use it warm, soft, or fully set depending on your recipe.
How to use brown butter
Use brown butter in baking once it has cooled to the texture needed for your recipe.
- For cookies and cakes, let it cool until soft and creamy before mixing.
- For sauces or finishing touches, use it warm.
- Brown butter works especially well in cookies, brownies, muffins, madeleines, and simple cakes where butter flavor matters.
Storage
Store brown butter in an airtight container in the refrigerator up to 7 days.
Freeze for up to 2 months.
Bring back to room temperature before using in baking recipes.
Recipe variations
- Salted brown butter for cookies and desserts
- Brown butter with vanilla bean for cakes
- Brown butter with cinnamon for fall baking
- Brown butter used warm for sauces and savory dishes
Recipe questions
Why did my brown butter burn?
The heat was too high or it stayed on the stove too long. Remove it as soon as it smells nutty.
Can I use brown butter instead of regular butter?
Yes, but always measure it after browning to keep the right fat balance.
Does brown butter need to cool before baking?
Yes. For baking, it should be soft or at room temperature, not hot.
What does brown butter add to recipes?
A deeper, nutty flavor without changing texture when used correctly.
More recipes using brown butter
I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!
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Brown butter "Beurre Noisette"
- Total Time: 10 minutes
Description
How to make easy brown butter to flavor all your sweet and savory recipes
Ingredients
- 200 g Butter - unsalted or salted
Instructions
- Place butter cut into equal pieces in a skillet or saucepan.
- Heat over medium heat until the butter is completely melted.
- Stir with a wooden spoon and cook until the butter begins to foam and turn a light brown color and until it smells nutty.
(Be careful not to overcook or it will burn). - Remove from heat and pour the brown butter into a bowl through a fine sieve to catch any residue.
- Let cool to room temperature to use immediately or cover and store in the fridge.
Notes
- Use unsalted butter for sweet recipes like madeleines, financiers, cookies etc.
Or use salted butter for your cooking recipes like making sauces or cooking your meat and fish. - During cooking, water evaporates so the amount of butter before cooking will not be the same after.
- Let it come back to room temperature to use it immediately in a recipe, or put it in the refrigerator for about 1 week or in the freezer for 3 months.
- Prep Time: 1 minute
- Cook Time: 10 minutes
- Category: cuisine, Dessert, kitchen
- Cuisine: french
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