How Do You Know When Brown Butter Is Done Cooking?

Rarely do you have the opportunity to considerably alter the way an ingredient tastes without incorporating other elements. Yet, when it comes to butter, all you need is some heat and careful attention to create a nutty, toffee-like brown butter. However, too much heat can ruin the concoction, and not enough will hinder it from browning. The key to perfecting this French cooking technique is patience – and lots of stirring.

The first step in making brown butter — or beurre noisette as it is known in France — is to cut room-temperature butter into small pieces. That allows it to melt quickly so the browning can begin at a medium heat setting. After heating it while constantly stirring, a pleasant nutty smell will begin wafting through your kitchen. The best butter you can find in the grocery store is ideal as it will result in a higher quality product (after all, you're creating this with just one ingredient, so quality counts). Ultimately, your best way to tell it's done is to use your eyes. Once the butter has achieved a golden-brown hue and the milk solids take on a dark toasted color, you have a rich, versatile ingredient that can elevate sweet and savory dishes alike.

While stirring the butter, you don't want to walk away for even a few moments because the difference between a rich, nutty beurre noisette and a bitter, burnt mess is mere seconds. Still, even if you diligently stir and apply just the right amount of heat, things can go south quickly if you aren't paying close attention. Butter goes through phases as it experiences the Maillard reaction, and if you want it to come out right, you have to be there to witness every transformation as it occurs.

The fat will begin to froth and bubble around the edges of the pan after a few minutes. As you continue stirring, the foam will settle, and then the butter will start transitioning to a golden brown color. Once the butter begins to smell nutty, you are almost there. When the milk solids at the bottom of the pan appear toasted and the butter becomes thicker than before, immediately remove it from the heat and transfer it to another container to stop the cooking process. 

If it comes out darker than you envisioned or has a bitter taste, it can still work in some dishes. Many baked goods welcome a bit of smokiness very dark browned butter imparts, which can complement underlying sweetness. You will need to double-check the butter's temperature when adding it to baked items. However, if you had planned on using your dark browned butter for a pasta dish, you might want to start over and give this process another try.