On Brown Butter
Thank you for indulging me while I wax on about butter this week. It’s like that time I wouldn’t shut up about toast.
While we’re here with butter on the brain, can we brown it and stir it into flour and sugar? I mean… might as well.
Now… Brown Butter (which I indiscriminately call Browned Butter sometimes) is this: butter that is melted in a small pan over low heat until the butterfat and milk solids separate and the milk solids sink to the bottom of the pan and begin to brown to a nutty color, flavor, and fragrance, at which point the butter (brown bits and all) are transferred to a small bow, honored, appreciated, and then stirred into batter.
Try to say that sentence three times fast.
I’m not just adding more dish and extra stress to your baking process. Brown butter really is the secret sparkle to so many baked goods. Brown butter adds a depth, richness, and irresistible nutty flavor to cookies, cakes, and breads. It’s a simple pleasure that feels like a luxury. I love when that happens.
Let’s start with a classic: Brown Butter Chocolate Chip Cookies. Bring these cookies to a party and I swear you’ll leave with three new friends, like it or not.
Brown butter and light rum happen to be the same color. Coincidence? I think not.
Put strawberries in the mix before they go out of season. I love the sweetness of this bread. Slice it too thick, and then go back for seconds: Brown Butter Strawberry Banana Bread.
You already know what’s up with Brown Butter Baked Doughnuts with Chocolate Glaze.
This recipe is like making cartoon doughnuts in your own kitchen. It’s like Homer Simpson is in the next room waiting for a plate piled high.
Savory, sweet, buttery and delicious. Some things are just right. Brown Butter Rosemary Orange Cornbread. Please note aggressive use of honey. Cool, thanks.
Put some butter in your weekend. Also consider sleeping in, holding someone’s hand, two cups of coffee, and one of those 3:30 to 4:45 ugly naps.