The key ingredient in our Brown Butter Cookies, I use this in both sweet and savoury dishes whenever I can. Brown Butter has a nutty depth of flavour which lifts so many bakes, cookies being just one example, and the amazing smell that fills the kitchen when making it is a bonus.
You may see it used in other recipes that call for ghee, clarified butter, or even beurre noisette, but they all mean the same thing: brown butter deliciousness.
Here’s how to make your own brown butter at home:
- 250g butter - Once browned, you will be left with approximately 200g
- Melt your butter in a saucepan over a medium heat.
- Once melted, keep on the same heat. The butter will start to bubble as the water content evaporates off.
- Watch as a foam begins to form at the top. Swirl the pan to keep an eye on the colour of the butter underneath. It will begin to brown and let off a beautiful nutty smell when ready.
- Turn off the heat and strain through a fine sieve or muslin cloth to remove the dark brown milk solids that will have deposited at the bottom of the saucepan. Leave to cool before storing in an airtight container in the fridge until needed.