- 1/2 cup European Style Butter, cubed (see notes)
Add the butter to a light-colored pan or skillet.
Heat on medium-low heat, stirring almost constantly.
The butter will sizzle and become foamy, which is normal.
When ready, the butter will become golden brown (amber) with brown flecks (the toasted milk solids and flavor) sinking to the bottom of the pot.
Immediately pour the butter into a heat-proof (glass) bowl to prevent it from cooking further and burning. Be sure to scrape out all the brown bits from the pan.
- European-style butter has a higher butterfat percentage than American-style butter. You can use either, but butter with 82% or higher butterfat will have more flavor.
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This recipe can easily be scaled to the amount you need for a specific recipe.
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Allow to cool slightly before using.
Calories: 102kcal | Carbohydrates: 0.01g | Protein: 0.1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 91mg | Potassium: 3mg | Sugar: 0.01g | Vitamin A: 355IU | Calcium: 3mg | Iron: 0.003mg
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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.