Okay, I know what you’re thinking: “You’re using butter to make butter?”. Yes.

But not just any butter. It’s BROWN butter. The process of browning the butter is essentially cooking the butter to its further point before burning, and this brings out the nuttiness of the butter. The nuttiness adds another complexity to the butter, giving it a different smell and taste. It’s great in chocolate chip cookies or just on toast with a sprinkly of flaky sea salt. Trust me, you won’t view butter the same way again.

Ingredients

500g unsalted butter (or use as much as you need)
Salt

You could also make your butter from scratch which I do have a recipe on how you could do that. Just search for “Homemade Butter”!

Method

In a pan over medium heat, melt your butter and let it simmer and brown. Go low and slow, don’t leave the stove as it can easily burn. You want to see brown sediments in the butter (you’re essentially browning the fat solids). This process should take around 20 mins.

The browning stages: melty > foamy > bubbly. Stir constantly so you can see underneath the bubbles whether it’s browned. Also, DO NOT leave your stove. During the browning stage, it can get burnt very quickly! So watch it, bestie.

Once browned, transfer over to a bowl over ice. Whisk constantly as the butter hardens. This process takes around 10 minutes, be prepared for an arm work out.

Serve on toasted bread with flaky salt.