It's very simple to make and I *urge* you to try it once. Browning your butter brings out a caramelly-nutty flavour that you can't get any other way. It adds a new dimension to your standard butter flavour and changes the flavour of your baking with one simple substitute.
You can use browned butter in any recipe and just swap the normal butter for the browned version. Once made, you can keep it in your fridge for as long as you can keep the standard butter (so don't forget to check the date on the pack!) but it's simple to make in small quantities so I just make it as I need it.
I used my usual unsalted butter brand but I did find it quite cloudy compared to photos I've seen online so I might try it next time with another brand to see how I get on. I browned 150g of butter (a tablespoon over 1/2 a cup) and used it to make some cookie cups I hope to share next week!
It's advisable to use a pale colour pan to melt your butter in so you can see the granules browning as you go but I don't have one so I used a pale colour spatula and just kept checking the colour by pulling it through. This is a job you need full attention for so don't wander off and do something else or you'll burn your lovely butter!
1. Melt butter on a medium to high heat and bring it up to a slow simmer. Keep stirring/whisking with a spatula or whisk. Your melted butter will go foamy (this is the water evaporating so don't worry, just keep whisking!) and after 5mins or so the foaming should start to disappear allowing you to see the little granules at the bottom of the pan.
And there you have it! Look at that gloriously golden butter - I can't wait to try it in more recipes but for now I made some yummy cookie cups so stay tuned and I'll share the recipe next week.