Making Brown Butter
This recipe will yield approx. 6 ounces of brown butter
1. Place 2 sticks (8 ounces) of butter in a small skillet (Genie uses a dark skillet or a cast iron skillet, however the first time you make it you may find it easier to make it in a light colored pan so you can see and monitor the progress better).
2. Heat over medium to medium-high heat stirring continuously (This will keep the particles from burning to the bottom of your pan).
3. In the picture, you can see how the butter will actually foam up and then come to a rolling boil. It takes about 8-10 minutes total on Genie’s stove at medium-high heat, but burners from stove to stove are very different, so monitor it closely.
4. Just as the color begins to change you will want to take the pan totally off the heat source, and once you take it off the stove then QUICKLY pour into a heatproof bowl. (if not, it will continue cooking and you will end up with bitter, over-browned butter, but don’t toss it, as it is used in some traditional French dishes and it is called black butter, or beurre noir!)
NOTE: From this point, what you do with your brown butter depends on what you are making it for. To use as a topping on veggies or fish just whisk it well and pour it on. BUT, for baking needs, put it into the fridge, and then stir it after it just begins to set up to mix the browned bits throughout and then chill it until needed.