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Whipped Brown Butter 101: In this edition I am going to give you step-by-step instructions on how to make this with tips from my restaurant days. I use brown butter recipe in a lot of my dishes! Some of my favorites are Chanterelle Pasta, Miso Butter and my Salted Pecan Pie. Drop a comment if you try this!
Brown Butter Recipe 101
🔥 Add your butter to you pan and let it melt.
🥛 Once it is all melted, add a little whole milk or heavy cream.
🥄 Continuously stir your browning butter so nothing burns.
🙅♀️ When it starts foaming up, turn off the heat and add a little soy sauce for intensity.
🥣 Pour your butter into a bowl. In a bigger bowl add ice and set the butter bowl into that. Start whipping and keep going until the butter is solid but still soft.
🧊 Store it in an airtight container in the fridge. Before serving, let the whipped brown butter soften and give it a quick whip again to bring it back to its original consistency.
♥️ And that is it, subscribe for more!
🔥 Chef Nadia’s Tips 🔥
- I use unsalted because I like to control the amount of salt that goes in. My fav is Kerrygold Unsalted Butter.
- Use a light bottom pan so you can see the milk solids as they’re browning and you won’t burn your butter.
- I add the whole milk or heavy cream because what actually browns in the butter is the milk solids which make it all nutty and perfect so I like to add a little more of the milk to give it that extra deliciousness.
- If you don’t whip the brown butter and you just let it solidify, the clarified butter will move to the top and the solids to the bottom. You want it to be incorporated and this makes it so it stays that way.
