Brown Butter

Brown butter adds a nutty flavor to many dishes, but it’s not a perfect swap for regular butter in most recipes, as some of the liquid evaporates from the butter as it cooks. You can use any amount of butter for this; the process will be the same.

In a light-color, heavy-bottom skillet over medium-low heat, melt the butter. As the butter begins to melt, swirl it around the pan with a rubber spatula. When it starts to bubble, increase the heat to medium and keep stirring until it boils and begins to foam, 3 to 5 minutes. You will start to see brown bits at the bottom of the skillet, and it will begin to smell nutty. Keep stirring, making sure to gently scrape the bottom of the skillet with the spatula as you do so. The butter will quickly change from light brown to dark brown at this point, so keep a close eye on the skillet. Once it is golden brown, remove it from the heat and pour the butter and any flecks on the bottom of the pan into a heatproof bowl. The brown butter can be used immediately or cooled to room temperature and stored in the refrigerator for up to 5 days.